• Using a sharp chef’s knife, cut purple cabbage, Chinese cabbage, radishes, and bell peppers in long, vertical 1⁄8-inch-wide strips. Cut green onions into ¼-inch angled slices.
• Using a vegetable peeler, cut carrots into strips.
• In a large colander, toss all vegetables with salt until well mixed. Place over a large bowl, and let sit for 2 hours.
• Discard liquid that drains into the bowl. Transfer slaw to another bowl. Set aside.
• In a small bowl, combine vinegar, brown sugar, and black pepper, whisking well. Pour over slaw, and toss until vegetables are coated. Refrigerate until cold, 2 to 3 hours.
• When ready to serve, drain and pack approximately 1 cup slaw into a 2½-inch round ring mold†. When placing slaw in ring mold, layer vegetable strips in a circular pattern. Press down to compact slaw and drain liquid. Push out onto serving plates.
• Garnish with a carrot rosette, if desired.
Note: Slaw is best when made on the day it will be eaten.
*Use a vegetable peeler to shave a 4- to 5-inch strip from a whole carrot. Roll up to form a rose shape.
† For the ring mold, we used a 4-ounce metal can with the top and bottom removed.
Pictured with Lobster Salad Barquettes