Napa cabbage and cilantro

The cilantro is starting to bolt so I wanted to pick it while I still had the chance. I use cilantro later in the season to make salsas and guacamole, but I wanted to pair it with something that I could harvest today. I decided to make Asian cabbage slaw, from a recipe that I found in Farmer John's cookbook.

2 cups shredded cabbage (I used the Napa chinese cabbage from the garden)
1/3 cup grated carrot
1/2 cup minced red onion
2 tbsp fresh mint
2 tbsp fresh cilantro
2 tbsp rice vinegar
2 tbsp peanut oil
                                                      1 tbsp rice wine
                                                       2 tsp honey
                                                       1 tsp sesame oil
                                                       s & p
Combine cabbage, carrot, onion, mint and cilantro in a large bowl and toss. Mix the rest of the ingredients in a small bowl until mixed well and toss with the salad. You can refrigerate the salad for an hour before serving to combine the flavors.

I used Napa Chinese cabbage from the garden, a savoy type that has a fine flavor, tender texture, and thin crinkly green leaves. I also had the cilantro and mint in the herb bed. I will seed more cilantro to use later in the season. Time for dinner...