Crunchy Napa Cabbage Slaw

Leigh Beisch Crunchy Napa Cabbage Slaw Summer Sides Crunchy Napa Cabbage Slaw PREP AND COOK TIME: About 1 hour MAKES: About 14 cups; 14 to 16 servings 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 (recipe follows) 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 In a small bowl, combine 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, and 1/4 teaspoon cayenne; stir until sugar dissolves. Gradually whisk in 1 cup mayonnaise, stirring until blended. Per cup: 185 cal., 78% (144 cal.) from fat; 2.9 g protein; 16 g fat (2.2 g sat.); 8.7 g carbo (1.8 g fiber); 172 mg sodium; 9.3 mg chol. Food Styling by Merilee Bordin