Napa (Chinese) Cabbage Picnic Salad

The dressing recipe makes a little more than you will likely need. So, use about 1/2 of it to start, and add more to taste when you dress the salad.
This salad recipes scales easily for a potluck or picnic.

Prep time: 20 minutes Yield: Serves 4 to 6

1/3 cup slivered almonds
4 cups (1/2 lb) coarsely shredded napa cabbage
6 ounces snow peas, sliced into half-inch slices on the diagonal
2/3 cup thinly sliced radishes or hakurei turnips
2/3 cup thinly sliced green onions (including greens)
2/3 cup lightly packed chopped cilantro

Dressing Ingredients
1 Tbsp plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1/2 clove peeled and minced garlic (about 1/2 teaspoon)
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise

1 Toast the almond slivers in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
2 Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.