A savory combination of crunchy cabbage and crisp daikon radish dressed with a creamy, Asian-inspired dressing, this coleslaw is a killer accompaniment for grilled pork or fish.
7 cups shredded napa (Chinese) cabbage
1 cup shredded red cabbage
1 cup chopped daikon radish
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1 cup frozen green peas, thawed
3 tablespoons sesame seeds
3/4 cup reduced-fat mayonnaise
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1/4 cup sliced almonds
How to Make It
Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour before serving.
I have made this recipe several times for family dinners because it is pretty quick and easy and very tasty. However, I have decided only to make it for guests or pot lucks now because it makes so much that I am eating it for a week. I never use the radish, and I never defrost the peas ahead since they defrost enough if you make the salad ahead.