Note: Try using your Chinese (Napa) cabbage and substituting your garlic scapes for the onion to use as many items from your share as possible.
From The Seattle Times, July 2010
Small head of cabbage (1 to 1 ½ pounds), finely shredded
2 medium carrots, finely shredded
1/2 medium onion, finely shredded
About 1/3 cup white wine or cider vinegar
Salt and freshly ground black pepper, to taste
2 to 3 tightly packed tablespoons of fresh spearmint leaves
1 to 2 large garlic cloves
3 tablespoons white balsamic vinegar, or 3 tablespoons cider vinegar and 1 tablespoon or more of sugar
1/3 cup mayonnaise, or to taste
1. In a large bowl, combine the shredded cabbage, carrots, onions, the vinegar and salt and pepper to taste. Let stand 30 minutes. Then squeeze out most of the slaw's moisture into its bowl and put the squeezed portions in another bowl. Add about 1/4 cup of the liquid back to the slaw.
2. In a food processor or by hand, mince together the mint and garlic (add the next amount of vinegar if using the processor). Turn it into the slaw along with the second quantity of vinegar if it is not already in the mixture. Toss together everything so it's thoroughly blended, then stir in the mayonnaise. Taste for enough sweet/tart balance (it should be subtle), enough mayonnaise, and for salt and pepper.
3. Refrigerate the slaw for anywhere from 3 hours to several days. It's best the first day when the fresh mint flavor blossoms up.