Created by Galley_Wench on May 7, 2012
Step 1: Thinly slice and coarsely chop the Napa cabbage.
Step 2: Cut stems from mini sweet peppers and slice into 1/4 inch rounds
Step 3: Trim both ends of the radishes and cut in half lengthwise, then cut into half-noon slices.
Step 4: Toast the sliced almonds in a dry pan over high heat for 1 - 2 minutes, just until they are fragrant. Set aside to cool.
Step 5: Place cabbage, radishes, green onions and cilantro into a large bowl and toss with dressing (directions below). Add almonds and crystal ginger to salad and toss. Serve immediately
Step 6: DRESSING: Stir together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger and Sriracha sauce. Wisk in the mayonaise.
Step 7: Enjoy!