Hipquests Salad

A great salad anytime. Please feel free to play with the veggies. Much of it can be made ahead, and then assembled when you are ready to serve. For even more crunch, crumble a couple of packs of uncooked ramen noodles into the salad before serving.

• Ready In: 25 mins
• Serves: 14-16

Ingredients

• Salad Ingredients

• 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

• Dressing Ingredients

• 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

Directions

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.