napa cabbage

I feel very fortunate to have been exposed to two new vegetables recently: kohlrabi and napa cabbage. When we got the kohlrabi, it arrived with pea tendrils, and I was miraculously able to find a salad recipe which used both. For the napa cabbage I improvised a recipe from Deborah Madison's Vegetarian Cooking for Everyone, and despite missing several ingredients/not quite having enough of a few things, it was amazing. I imagine it would be even better made as described.

Napa and Savoy Cabbage Salad with Peanut Dressing
1/2-3/4lb napa cabbage, sliced
2-3 carrots, grated or julienned
1 cucumber, sliced into matchsticks
3-6 scallions
1/2lb savoy cabbage, sliced
2T. chopped mint
1T. sliced basil leaves
1/4-1/2C. peanuts (optional)

Peanut Dressing
1/4C. roasted peanut oil
2 1/2T. apple cider vinegar
1T. soy sauce
1 garlic clove, minced
1 serrano chile, diced
2 scallions, diced
2T. mint leaves, chopped
2T. basil, chopped
2T. cilantro, chopped
pinch salt

Make dressing: combine everything and mix together. Add salt to taste.
For salad, toss together vegetables and herbs. Pour dressing over top and toss to mix. Sprinkle with nuts if using.

Note: the recipe as written calls for thai or anise basil, which I didn't have on hand. I also made it without the nuts, and it turned out fine. The amounts of herbs can be varied to ones liking, and it can be made without the chile, but it is not nearly as good.