Napa Cabbage Picnic Salad

Ingredients

• 1/3 cup slivered almonds
• 4 cups coarsely shredded Napa cabbage
• 6 ounces snow peas, sliced into half-inch slices on the diagonal
• 2/3 cup thinly sliced radishes
• 2/3 cup thinly sliced green onions, including greens
• 2/3 cup lightly packed chopped cilantro
• 1 tablespoon plus 1 1/2 teaspoons rice vinegar, seasoned or unseasoned
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1/2 clove peeled and minced garlic
• 1/4 teaspoon toasted sesame oil
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne powder
• 1/2 cup mayonnaise

Directions

1. Place the almond slivers in a skillet with no oil, choosing nonstick or cast-iron, and set it over medium high heat. Stir often; once the nuts have browned, take them out of the pan and keep them nearby.
2. In a large bowl, bring together the cabbage, snow peas, radishes, green onions and cilantro. You can handle this part a day or two ahead.
3. In another bowl, whisk the rice vinegar with the sugar, soy sauce, garlic, sesame oil, ginger and cayenne until the sugar is no longer gritty. Add the mayonnaise and whisk again until smooth.
4. Right before you serve, fold the dressing and the almonds into the cabbage mixture gently, so everything gets coated without getting crushed.