Napa Cabbage Picnic Salad

The salad:

• 6 cups Napa cabbage (chopped)
• 2 cups Pak Choi (chopped)
• 1 cup sliced Radishes
• 12 oz Snow peas

The dressing:

• 1 cup mayonnaise
• 2 Tbsp Soy sauce
• 1/4 tsp Cayenne, powder
• 2 Tbsp Sugar
• 3 tbsp Rice vinegar
• ½ tsp Sesame oil, toasted
•  ½ cilantro, chopped
• 2/3 cup Almonds (as a topping

Directions:

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, pak choi, 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