Step 1

1 For the slaw: Use a food processor (preferably fitted with a shredding disk) to shred the cabbages and carrots; work in batches

Step 2

2 (Alternatively, you can use a large chef's knife for the cabbage and a box grater for the carrots

Step 3

3 ) Combine in a large serving bowl along with the onion, red bell pepper, grated lemon grass and ginger and the chopped cilantro; use clean hands to mix well

Step 4

4 For the dressing: Combine the soy sauce, vinegar, sesame oil, sugar, black pepper and crushed red pepper flakes in a small bowl

Step 5

5 Slowly whisk in the olive oil until the dressing is emulsified

Step 6

6 Pour the dressing over the slaw mixture

Step 7

7 Cover and refrigerate for at least 2 hours before serving