RECIPE: Simple Coleslaw With Fresh Mint and Garlic

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
Serves 6-8

Ingredients
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

Procedure
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.

RECIPE: Napa Cabbage Salad

Ingredients:

1/2 cup slivered almonds

3 tablespoons vegetable oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound napa cabbage, chopped

2 scallions, thinly sliced

1/4 cup chopped cilantro

Freshly ground pepper

Procedure:

Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool. In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

RECIPE: Asian Slaw

If you liked the Asian Slaw at the Grill Night, then you are in luck. Stacey Gilles has provided the recipe. Thanks, Stacey!

"Here's a good basic recipe for Asian Slaw. It adapts well to substitutions and I seem to make it differently every time. You can actually use any kind of cabbage. Sometimes I add water chestnuts or bean sprouts. If you like it sweeter, add more brown sugar. Brighter? Add lime juice and mint. Spicier? More Sriracha or some red pepper flakes will do the trick." -Stacey G.

3 cups Napa cabbage, shredded

1 cup carrots, finely julienned

1 cup snow peas, finely julienned

½ cup red bell pepper, finely julienned

1/3 cup chopped scallions

¼ cup chopped cilantro

1 tablespoon minced ginger

3 tablespoons rice wine vinegar

1 tablespoon peanut oil

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons sriracha sauce

1 tablespoon brown sugar

Place the vegetables in a large mixing bowl.

In a small bowl, mix together the ginger, rice wine vinegar, soy sauce, sesame oil, sriracha and brown sugar. Whisk until the sugar has dissolved. Pour the dressing over the vegetables and toss to mix evenly. Let sit for about 30 minutes, tossing occasionally, to allow the vegetables to absorb the flavors of the dressing.

RECIPE: Napa (Chinese) Cabbage Salad

From The French Farmhouse Cookbook

Serves 4 generously

Ingredients:

2 teaspoons best quality red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon grainy mustard

1 clove garlic, peeled, green germ removed, and minced

salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1 tablespoon hot water

1/2 cup (loosely packed) flat-leaf parsley leaves, minced

1 1/4 pounds Napa cabbage, trimmed, cut into quarters lengthwise, and very finely sliced crosswise

Procedure:

1. In a large bowl, whisk together vinegar, both mustards, garlic, and salt and pepper to taste. Slowly add the olive oil in a thin stream, whisking constantly until the dressing is emulsified. Whisk in the hot water.

2. Add the parsley and the cabbage to the dressing, toss until thoroughly combined. Serve immediately or let sit for up to 2 hours before serving. If the salad sits, be sure to toss it again before serving.

Contributed by Lisa Bretherick