Cole slaw is okay, but I don’t really like salads thick in mayonnaise. I found this slaw in Sunset magazine a few years ago and have enjoyed it’s Asian zip, even though it is made with mayo. Napa cabbage is used instead of green and red cabbage and snow peas instead of carrots. Almonds add an extra crunch and the dressing zips with sesame oil and soy sauce. We invited some friends over to watch a football game (which was a disaster for our team) and I decided to make this slaw to accompany pulled pork sandwiches — I bought the pork already pulled and seasoned, so I can’t claim any cooking or preparation for that item.

Crunchy Napa Cabbage Slaw
Prep and cook time: 1 hour (lots of chopping -very Asian)
Makes: About 14 cups; 14 -16 servings — (I halved the recipe as we only expected five people and ended up with leftovers)
2/3 cup slivered almonds – I used sliced and pre-toasted. Slivered might hold up better, but sliced was fine.
8 cups (about 1 lb.) coarsely shredded napa cabbage. (This is an Asian cabbage, lighter than green cabbage. If not found in your regular grocery store, an Asian grocery should have it.) Just slice the leaves in half lengthwise, then chop thin slices. I washed and drained the leaves in a salad spinner.
12 ounces snow peas, strings removed, rinsed and thinly sliced (this is where the labor intensive time creeps in)
1 1/3 cups thinly sliced radishes (thank goodness for a Cuisinart — took seconds to slice)
1 1/3 cups thinly sliced green onions, including green tops
1 1/3 cups lightly packed fresh cilantro leaves, rinsed (alas, my garden cilantro had gone to seed, so I bought a bunch at the store and chopped it up)
1. Place almonds in a baking pan and bake at 350° until golden, shaking pan once, 6-9 minutes
2. In a large bowl, combine cabbage, snow peas, radishes, green onions and cilantro.
3. Add dressing and almonds. Mix gently. Pour into serving bowl. Decorate with sprigs of cilantro if you like.
Creamy soy dressing
In a small bowl, combine 3 tablespoons white wine vinegar, 3 tablespoons sugar, 1 tablespoon soy sauce, 1 clove garlic peeled and minced, 1/2 teaspoon Asian sesame oil, 1/2 teaspoon ground ginger and 1/4 teaspoon cayenne red pepper. Stir until sugar dissolves. Gradually whisk in 1 cup mayonnaise, stir until blended.