A GREAT variation to coleslaw, which isn't my favorite but this one is a crowd pleaser!
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
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
No nutrition information available
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.