Hipquests Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 14
• 2/3 cup toasted slivered almonds
• 2/3 cup roasted sunflower seeds
• 8 cups coarsely shredded napa cabbage
• 1 lb snow peas, strings removed, rinsed and thinly sliced
• 1 1/2 cups thinly julienned carrots
• 1 1/2 cups peeled seeded and chopped cucumbers
• 1 1/2 cups frozen baby green peas
• 1 1/2 cups thinly sliced and julienned radishes
• 3/4 cup thinly sliced green onion (including greens)
• 1 1/2 cups lightly packed chopped fresh basil
• 6 -12 tablespoons rice vinegar, start at 6 and adjust upwards, adjust for your taste (seasoned or unseasoned)
• 3 tablespoons sugar
• 4 tablespoons soy sauce
• 4 garlic cloves, peeled and minced
• 6 -10 tablespoons oil, this is very much to your taste. i use more of a lighter oil to help balance the flavors (i like grape seed oil)
• 1 teaspoon ground ginger
• 1/4-1/2 teaspoon cayenne powder
• salt, to taste
• 1 1/3 cups mayonnaise

Recipe

• 1 spread almond slivers and sunflower seeds out in a single layer on a rimmed baking sheet. toast in a 350°f oven for 5-10 minutes, until nicely browned. set aside. can be made a day ahead and stored in an airtight container.
• 2 combine vegetables and basil in a large bowl. you can make this step a day ahead.
• 3 in a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, oil, ginger, and cayenne until sugar has dissolved. whisk in the mayonnaise. this step can also be made a day ahead.
• 4 when ready to serve, gently combine the dressing,almonds and sunflower seeds with the veggie mixture.