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| 7 | cups | napa cabbage | shredded |
| 1 | cup | red cabbage | shredded |
| 1 | cup | daikon (chinese white radish) | chopped |
| 1 | cup | scallions, spring or green onions | chopped |
| 1 | cup | cilantro leaves | loosely packed fresh |
| 1 | cup | green peas | frozen, thawed |
| 3 | tablespoons | sesame seeds | |
| 3/4 | cup | mayonnaise, fat free | or low-fat yogurt |
| 3 | tablespoons | white wine vinegar | |
| 1 | tablespoon | soy sauce, sodium reduced | |
| 1/2 | teaspoon | sesame oil | |
| 1/4 | teaspoon | red chili pepper | ground |
| 1/4 | cup | almonds | sliced |
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.
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