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.