2/3 cup slivered almonds
8 cups (1 lb) coarsely shredded napa cabbage
12 ounces snow or snap peas, thinly sliced
1  1/3 cups thinly sliced radishes
1  1/3 cups diced scallions
1  1/3 cups lightly packed fresh cilantro leaves

3 Tbsp rice vinegar
2 Tbsp sugar
2 Tbsp soy sauce
4  minced garlic scapes
1/2 teaspoon Asian sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon cayenne powder
1 cup mayonnaise

Spread almond slivers out in a single layer on a baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in skillet on medium high, stirring frequently until browned. Set aside.
Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic scapes, 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.    Serves 12