In a small bowl, dissolve the sugar in the vinegar. Stir in the soy sauce, ginger, garlic, sesame oil, and cayenne. Gradually stir the vinegar mixture into the wildwood aioli until blended. Cover and chill, preferably overnight.
Salad:
In a bowl, toss together the cabbage, radishes, green onions, pea pods, cilantro, and almonds.
To serve:
Toss salad with about 3/4 of the dressing. Taste and add more dressing if desired.
Notes:
To toast nuts, spread on baking sheet and bake in oven at 375 degree’s for about 5 to 8 minutes or until brown.