1/3 cup slivered almonds
4 cups Green or Napa cabbage, coarsely shredded
2/3 cup radishes, thinly sliced
2/3 cup green onions, thinly sliced
2/3 cup cilantro, chopped
1 Tbsp plus 1 1/2 tsp rice vinegar
1 Tbsp sugar
1 Tbsp soy sauce
1 clove garlic, minced
1/4 tsp toasted sesame oil
1/4 tsp ground ginger
1/8 tsp cayenne powder
1/2 cup mayonnaise
Toast the almond slivers in a dry nonstick or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
Combine chopped cabbage, radishes, green onions, and cilantro in a large bowl.
In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
When ready to serve, gently combine the dressing and almonds with the cabbage mixture.