Napa and Radish Slaw with Creamy Sesame Dressing

1 head napa cabbage 

1 bunch Radish 

1 tablespoon plus 1½ teaspoons rice vinegar (seasoned or unseasoned)

1 tablespoon sugar

1 tablespoon soy sauce

1/2 clove peeled and minced garlic (about 1/2 teaspoon)

1/4 teaspoon toasted sesame oil

1/4 teaspoon ground ginger

1/8 teaspoon cayenne powder

1 teaspoon toasted sesame seeds

1/2 cup mayonnaise

Slice napa thinly across the ribs then rinse and pat dry.

Cut the radishes into matchsticks or run across a grater.

Combine the vegetables and lightly salt. Place in strainer over a bowl and place a weighted item over the veggies for 15 minutes to press the excess moisture out. 

In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.

Combine just enough of the dressing to lightly coat the napa/radish mixture and stir well. Sprinkle sesame seeds as a garnish.