Summer Squash, Summer Cabbage & Sweet Onion Salad

Get out the grill kids... this one actually makes squash good!
And I mean children asking for seconds.

(we had this with grilled chicken - the optional chicken recipe will follow)

Start with:
1 small summer cabbage,
1 medium summer squash,
1 small sweet onion.

[This means 1 small cabbage (baseball sized or 1/2 of a big one), 1 medium sized summer squash, (or several small ones to make up the space of 2 cupped hands), and 1 small sweet onion (or half of a big one].

First make a hearty dressing:

1 Tbs grainy mustard
Optional: (1 small handful of tender herbs - parsley, basil, oregano, chives...)
1 garlic cloves smashed/minces
a large pinch of salt & a small one of pepper (to taste)
4 Tbs pale, but not white vinegar (apple cider, rice, white wine, champagne, any of the above)

Shake or stir these together.

Add about 1/4 C ... or a little more olive oil (either add it slowly and whisk it in, or put it all in a jar/tightly closing tupperware and just shake it hard!)

Pour about half of this in a medium sized bowl/tupperware
Slice the sweet onion thin slices, and toss them in the dressing... set this container to the side.

Slice a summer squash into about 1/4 inch slices (thinner than your pinky).  Long way, short way, diagonal.... which ever way you like to slice your squash.
Toss the slice with 1/2 tsp of oil and 1/2 tsp of salt, and set aside while you fire up the grill... or a grill pan if it is chilly tonight.

While the grill is heating, see to the cabbage.  We got purple in the CSA bag... and it makes the summer squash (yellow &/or green) look good.
Peel off the thick outside leaves.
Chop it in half, and make a "V" shaped cut in each half to cut out the core of each
Place each half on the cutting board, flat side down, and make thin slices.
Toss with the rest of the dressing.

Now that the grill is hot, start to grill the oiled squash - get grill marks before flipping.  When both sides of the squash have grill marks, toss it into the bowl/container with the first half of the dressing & the sweet onion.

Now you have all the pieces.  Throw all together, toss well, and eat with garlic toast!