My CSA share this past week included the BIGGEST Napa cabbage I've ever seen. And so commenced the week of the slaws. (Which was actually fairly refreshing since we've had a heat wave hit over the past week - anything that doesn't involve cooking is a win in my book!) The slaw ingredients are a mashup of whatever I've got in the crisper drawer - in addition to cabbage, I've been adding carrot, super thinly sliced onion - scallions would be good if you have them - bell pepper, and finely sliced Swiss chard. But these sauces - dear lord, these sauces. Sauce A: A classic peanut-sesame sauce, with a little bit of heat. Sauce B: A spicy, gingery red curry coconut sauce. I originally made them to use separately, but The Husband suggested they might be good together... and I'm so glad I tried it. They're delicious on their own, but a revelation together.