Napa Cabbage Picnic Salad

Perfect for a picnic potluck! With napa cabbage, radishes, snow peas, toasted almonds, and a creamy sesame mayo dressing. A real crowd pleaser!
Ingredients

Main Course
  • 1/3 cup slivered almonds
  • 4 cups (1/2 lb) 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 Tbsp plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1/2 clove peeled and minced garlic (about 1/2 teaspoon)
  • 1/4 teaspoon toasted sesame oil
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne powder
  • 1/2 cup mayonnaise

Dressing ingredients
  • 1 Tbsp plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1/2 clove peeled and minced garlic (about 1/2 teaspoon)
  • 1/4 teaspoon toasted sesame oil
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne powder
  • 1/2 cup mayonnaise
Directions
  •  Toast the almond slivers in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
  • Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
  • In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
  • When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

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