Napa Cabbage Picnic Salad (photo)

Napa Cabbage Picnic Salad

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Ingredients

  • 2/3 cup slivered almonds
  • 8 cups (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 greens)
  • 1 1/3 cups lightly packed fresh cilantro leaves

Dressing ingredients

  • 3 Tbsp rice vinegar (seasoned or unseasoned)
  • 2 Tbsp sugar
  • 2 Tbsp soy sauce
  • 1 clove peeled and minced garlic
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne powder
  • 1 cup mayonnaise

Method

1 Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.

2 Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.

3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.

4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Serves 14-16.

Main Ingredients

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