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
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
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.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...