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Napa Cabbage Picnic Salad
2/3 cup slivered almonds 8 cups (1 lb) coarsely shredded napa cabbage 12 ounces snow peas, strings removed, rinsed and thinly sliced 1 1/3 cups thinly sliced radishes 1 1/3 cups thinly sliced green onions (including greens) 1 1/3 cups lightly packed fresh cilantro leaves
Dressing ingredients 3 Tbsp rice vinegar (seasoned or unseasoned) 2 Tbsp sugar 2 Tbsp soy sauce 1 clove peeled and minced garlic 1/2 teaspoon Asian sesame oil 1/2 teaspoon ground ginger 1/4 teaspoon cayenne powder 1 cup mayonnaise
1 Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350�F oven for 5-10 minutes, until nicely 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, mix 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.