Crunch Napa Slaw

⅔ cup slivered almonds 8 cups (about 1 lb.) coarsely shredded napa cabbage 12 ounces snow peas, strings removed, rinsed and thinly sliced 1⅓ cups thinly sliced radishes 1⅓ cups thinly sliced green onions (including green tops) 1⅓ cups lightly packed fresh cilantro leaves, rinsed Creamy soy dressing DRESSING 3 tablespoons white wine vinegar 3 tablespoons sugar 1 tablespoon soy sauce 1 clove peeled and minced garlic ½ teaspoon Asian sesame oil ½ teaspoon ground ginger ¼ teaspoon cayenne 1 cup mayonnaise

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. Directions for dressing: 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.