Napa Cabbage Picnic Salad

This recipe was found on the website “Simply Recipes”. It is based on a recipe originally found in the July 2004 issue of Sunset magazine.
Prep time: 20 minutes
Servings: 4-6
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.
1/3 cup slivered Almonds
4 cups (1/2 pound) coarsely shredded Napa cabbage
6 ounces Snow peas, sliced into half-inch slices on the diagonal
2/3 cup thinly sliced Radishes
2/3 cup thinly sliced Green onions (including greens)
2/3 cup lightly packed chopped Cilantro
Dressing ingredients:
1 tablespoon plus 1 1/2 teaspoons Rice vinegar (seasoned or unseasoned)
1 tablespoon Sugar
1 tablespoon 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 almonds:
Toast the almond slivers in a dry nonstick or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
2. Assemble the salad ingredients:
Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3. Make the dressing:
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. Toss the salad with dressing:
When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

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