(Makes about 6 generous servings, recipe adapted slightly from The Sunset Cookbook.)
1 small head Napa cabbage, thinly sliced then coarsely chopped (about 3-4 cups shredded cabbage)
1 C thinly and diagonally-sliced sugar snap peas
1 C radishes, sliced into half-moon shapes
1/2 cup sliced green onion
1/2 - 3/4 cup chopped cilantro (optional, but if you're a cilantro fan I would use it)
1/2 cup sliced almonds, toasted
Dressing:
1 T white wine vinegar
1 T Splenda or sugar (use Splenda for The South Beach Diet)
1 tsp. soy sauce
1/2 tsp. crushed garlic puree
1/4 tsp. Asian sesame oil
1/4 tsp. ground ginger puree
1/4 tsp. (or more) Sriracha sauce
1/3 cup mayo or light mayo
Thinly slice Napa cabbage, then coarsely chop to make 3-4 cups shredded cabbage. Trim both ends of sugar snap peas, then thinly slice on the diagonal to make 1 cup sliced peas. Trim both ends of radishes and wash if needed, then cut in half lengthwise and cut into half-moon slices. Slice green onion to make 1/2 cup. If using cilantro, wash, spin dry or dry with paper towels, and then chop enough to make 1/2 - 3/4 cup chopped cilantro. Put Napa cabbage, sugar snap peas, radishes, green onions (and cilantro if using) into salad bowl.
In a bowl or glass measuring cup stir together the white wine vinegar, Splenda or sugar, soy sauce, garlic puree, sesame oil, ginger puree, and Sriracha sauce. Whisk in the mayo until ingredients are well combined.
Toss salad ingredients, add enough dressing to coat ingredients, and toss again. Toast the sliced almonds in a dry pan over high heat for 1-2 minutes (just until the nuts are fragrant). Add almonds and toss gently. Serve immediately.
At my house this didn't last long enough to know whether it will keep in the refrigerator!
This printable recipe from KalynsKitchen.com.
1 small head Napa cabbage, thinly sliced then coarsely chopped (about 3-4 cups shredded cabbage)
1 C thinly and diagonally-sliced sugar snap peas
1 C radishes, sliced into half-moon shapes
1/2 cup sliced green onion
1/2 - 3/4 cup chopped cilantro (optional, but if you're a cilantro fan I would use it)
1/2 cup sliced almonds, toasted
Dressing:
1 T white wine vinegar
1 T Splenda or sugar (use Splenda for The South Beach Diet)
1 tsp. soy sauce
1/2 tsp. crushed garlic puree
1/4 tsp. Asian sesame oil
1/4 tsp. ground ginger puree
1/4 tsp. (or more) Sriracha sauce
1/3 cup mayo or light mayo
Thinly slice Napa cabbage, then coarsely chop to make 3-4 cups shredded cabbage. Trim both ends of sugar snap peas, then thinly slice on the diagonal to make 1 cup sliced peas. Trim both ends of radishes and wash if needed, then cut in half lengthwise and cut into half-moon slices. Slice green onion to make 1/2 cup. If using cilantro, wash, spin dry or dry with paper towels, and then chop enough to make 1/2 - 3/4 cup chopped cilantro. Put Napa cabbage, sugar snap peas, radishes, green onions (and cilantro if using) into salad bowl.
In a bowl or glass measuring cup stir together the white wine vinegar, Splenda or sugar, soy sauce, garlic puree, sesame oil, ginger puree, and Sriracha sauce. Whisk in the mayo until ingredients are well combined.
Toss salad ingredients, add enough dressing to coat ingredients, and toss again. Toast the sliced almonds in a dry pan over high heat for 1-2 minutes (just until the nuts are fragrant). Add almonds and toss gently. Serve immediately.
At my house this didn't last long enough to know whether it will keep in the refrigerator!
This printable recipe from KalynsKitchen.com.
