To make easy work of this sweet and toasty slaw from Jessica Koslow of Sqirl in Los Angeles, cut the cabbage in pieces and shred in your food processor using the slicing disk and no pressure.
Slideshow:More Slaw Recipes
1 pound green cabbage, cored and finely shredded
1 pound red cabbage, cored and finely shredded
1/2 pound brussels sprouts, finely shredded
1 small red onion, halved and very thinly sliced
1 cup Toasted Pumpkin Seed and Árbol Vinaigrette (see Notes)
1/2 cup chopped cilantro
Fine sea salt
How to Make It
In a large bowl, toss the cabbages with the brussels sprouts, onion and vinaigrette. Fold in the cilantro, season with salt and pepper and serve.