Crunchy Napa Cabbage Salad

 

 

⅔ cups slivered almonds

8 cups (about 1 lb.) coarsely shredded Napa cabbage

12 ounces snow peas, strings removed, rinsed and thinly sliced

1⅓ cups thinly sliced radishes

1⅓ cups thinly sliced green onions (including green tops)

1⅓ cups lightly packed fresh cilantro leaves, rinsed 

 

1.    Place almonds in a 9-inch cake pan. Bake in a 350° oven until golden, shaking pan once, 6 to 9 minutes.

2.    In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro.

3.    Add dressing and almonds to cabbage mixture; mix gently to coat. Pour into a serving bowl.

Makes about 14 cups

 

Creamy soy dressing

3 tablespoons white wine vinegar

3 tablespoons sugar

1 tablespoon soy sauce

1 clove peeled and minced garlic

½ teaspoon Asian sesame oil

½ teaspoon ground ginger

¼ teaspoon cayenne

1 cup mayonnaise

      1.    In a small bowl, combine white wine vinegar, sugar, soy sauce, garlic, Asian sesame oil, ground ginger, and cayenne; stir until sugar dissolves.

2.    Gradually whisk in mayonnaise, stirring until blended.