Tangy Napa Salad

This is a really unique salad with a bright, tangy & creamy ginger soy sauce dressing. If you can’t find good quality Napa cabbage with pretty green topped leaves, just go for the romaine lettuce, or shredded brocolli instead.

The Napa cabbage really makes it special, so you may want to just keep an eye out for it each time you shop & when it looks good grab it & the other ingredients & go for it!

The orginal recipe is below this smaller version. I am giving you two versions, because the original serves 14 to 16 people! Like most salads, you can’t exactly save leftovers – so here’s the smaller version for 2 to 4:

INGREDIENTS

2 tablespoons slivered almonds (or as many as you’d like)
2 to 3 cups of coarsely shredded napa cabbage
1/3 cup thinly sliced radishes
3 tablespoons thinly sliced green onions (including greens) or as many as you’d like
1/4 cup fresh cilantro leaves or as many as you’d like.

DRESSING

1 tablespoon rice vinegar (seasoned or unseasoned)
1 teaspoons sugar or to taste
2 teaspoons soy sauce
1/8 teaspoon minced garlic or to taste
1/8 teaspoon sesame oil
pinch of ground ginger, or fresh ginger or to taste
dash of cayenne powder or to taste
1/3 cup mayonnaise

DIRECTION
1. Toast almond slivers by spreading out in a single layer in a baking dish or rimmed cookie sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in a skillet on medium to medium high, stirring frequently until browned. Set aside.
2. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. You can do 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, combine the dressing and almonds with the cabbage mixture.

Large recipe for groups

INGREDIENTS

2/3 cup slivered almonds
8 cups (1 lb) coarsely shredded napa cabbage
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

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

DIRECTIONS

1. Toast almond slivers by spreading out in a single layer in a baking dish or rimmed cookie sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in a skillet on medium to medium high, stirring frequently until browned. Set aside.
2. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. You can do 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, combine the dressing and almonds with the cabbage mixture.

Serves 14-16.