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Napa Cabbage Picnic Salad

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    Source: simplyrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2/3 cup slivered almonds

    2. 8 cups (1 lb) coarsely shredded napa cabbage

    3. 12 ounces snow peas, strings removed, rinsed and thinly sliced

    4. 1 1/3 cups thinly sliced radishes

    5. 1 1/3 cups thinly sliced green onions (including greens)

    6. 1 1/3 cups lightly packed fresh cilantro leaves Dressing ingredients

    7. 3 Tbsp rice vinegar (seasoned or unseasoned)

    8. 2 Tbsp sugar

    9. 2 Tbsp soy sauce

    10. 1 clove peeled and minced garlic

    11. 1/2 teaspoon toasted sesame oil

    12. 1/2 teaspoon ground ginger

    13. 1/4 teaspoon cayenne powder

    14. 1 cup mayonnaise

    Instructions Jump to Ingredients ↑

    1. Method 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. OR toast 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, 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. Serves 14-16.

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