I discovered this dish in 2000, while I was living in California. It was an instant hit with friends and family, and was also sold at the South Bend Farmers Market at my booth there. I recently decided to replace the mayonnaise in the recipe with whole coconut milk, as it lends great flavor and is a bit healthier. This slaw is best consumed the day it is made.

1 1/2 teaspoons chili-garlic sauce

6 Tablespoons coconut milk

2 Tablespoons sugar

1 Tablespoon soy sauce

1/2 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

2 Tablespoons lime juice

8 cups finely sliced Napa cabbage

4 ounces snow peas, washed, strings removed, and sliced into very thin strips

6 radishes, thinly sliced

1 cup cilantro leaves, roughly chopped

1/2 cup blanched, slivered almonds, toasted

Combine first 7 ingredients in a large mixing bowl and whisk until completely combined.

Add all of the vegetable and almonds and toss until thoroughly combined. Refrigerate until well-chilled. Serve. (Best eaten the day it is made!)