Crunchy Napa Cabbage Slaw
CRUNCHY NAPA CABBAGE SLAW
Prep and cook time: About an hour
Yield: About 14 cups; 14 to 16 servings (serving
size: 1 cup)
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
1. Place almonds in a 9-inch cake pan. Bake in a 350° oven until golden, shaking pan once, 6 to
9 minutes.
2. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro.
3. 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.