. Green cabbage is the most common, what you think of as "cabbage" flavor, with thick crunchy leaves. The red is a little bit more peppery, but similar. Napa is milder and slightly sweeter, with thinner more delicate leaves, and the Savoy is also milder and sweeter, but with thicker-textured leaves.
Whatever type of cabbage you want to use, you have to slice it up before you turn it into coleslaw. Cut the head in half, lay that half on its cut side, then start thinly slicing across it with a sharp knife, starting with the end that's furthest from the core. Keep on slicing until you get near the core, then just cut around it.
Or for more of a grated texture, cut the cabbage into quarters and push it down the feed tube of your food processor fitted with the shredding blade. I would not recommend trying to grate cabbage with a box grater—it'll get dangerous and messy really fast.Photo by Chelsea Kyle, Food Styling by Anna StockwellJust because we're making coleslaw doesn't mean you can't slice or grate up some other vegetables along with that cabbage. Or herbs.
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