I had some wasabi oil from Trader Joes in the cupboard, so I substituted half of the wasabi oil for half of the sesame oil. If you don't have wasabi oil and still want an extra kick, add chili garlic sauce or red pepper flakes or Sriracha (basically, whatever you have around) to taste.
For the dressing:
1/2 c. sesame oil
2 limes, juiced
2 T. rice wine vinegar
1-2 T. low sodium soy sauce
1 t. brown sugar
2 cloves of garlic, minced
1 T. fresh ginger, grated
Red pepper flakes, hot sauce, etc. to taste
For the salad:
3 lb. napa cabbage, "knife shredded"
3 scallions, chopped
1 1/2 c. snow peas, strings removed and julienned
1/4 c. shredded carrot (or 1-2 carrots, shredded)
2 T. slivered almonds, toasted
2 T. basil, chiffonade
2 T. cilantro, chiffonade
2 T. spearmint, chiffonade
Extras: diced red pepper, radish, cucumber etc.
In a small bowl, combine dressing ingredients. The goal is to strike the right balance of sweet, sour, spicy and salty that suits your taste, so adjust amounts accordingly.
Toss dressing with vegetables and almonds and serve.
To prepare ahead, keep dressing, vegetables and nuts separate and toss right up to an hour before serving. This salad keeps for a few hours but does get a bit soggy as time passes (particularly if you use cucumber or another watery veg!).