Sustainable Hastings/Stoneledge Farm CSA

(from How to Cook Everything by Mark Bittman)

In case you’re looking for something to bring to a holiday picnic… a good use for both your napa cabbage and your parsley! You can also make this with Savoy, green, and/or red cabbage.- COLLEEN KAPKLEIN

Spicy Coleslaw (from How to Cook Everything by Mark Bittman)

2 T Dijon mustard
2 T sherry or balsamic vinegar
1/2 c olive, peanut, or vegetable oil
1 T sugar
6 c Napa cabbage, cored and shredded
2 red bell peppers, diced
1 c scallions, diced
salt and freshly ground black pepper to taste
1/4 c minced fresh parsley leaves

Whisk together mustard and vinegar in a small bowl; add the oil a little at a time, whisking all the while. Add sugar and whisk to dissolve. Combine veggies and toss with the dressing. Season with salt and pepper to taste. Refrigerate until ready to serve. (Best if left to stand for an hour or so before serving to allow the flavors to mellow; you can let it sit longer, up to 24 hours, if you like. Just before serving, toss with parsley.