2/3 cup slivered almonds

8 cups (about 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 green tops)

1 1/3 cups lightly packed fresh cilantro leaves, rinsed

Creamy soy dressing

 

Place almonds in a 9-inch cake pan. Bake in a 350° oven until golden, shaking pan once, 6 to 9 minutes. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro. Add dressing and almonds to cabbage mixture; mix gently to coat. Pour into a serving bowl.

 

Creamy soy dressing

 

3 tablespoons white wine vinegar

3 tablespoons sugar

1 tablespoon soy sauce

1 clove peeled and minced garlic

1/2 teaspoon Asian sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon cayenne

1 cup mayonnaise

 

In a small bowl, combine white wine vinegar, sugar, soy sauce, garlic, Asian sesame oil, ground ginger, and cayenne; stir until sugar dissolves. Gradually whisk in mayonnaise, stirring until blended.