Asian Vegetable Cakes With Crunchy Cabbage Salad

1 14.1 oz vegetarian split pea soup
2 large eggs
1/2 cup cornmeal
1 cup sugar snap peas, coarsely chopped
1 cup julienned or grated carrots
1/2 cup fresh or frozen corn kernels
4 green onions, white and green parts chopped
2 Tbs toasted sesame oil
2 tsp tamari or soy sauce
2 tsp grated fresh ginger
low-fat Asian salad dressing, optional
Sriracha chile sauce, optional
4 cups thinly sliced napa cabbage (about 1 head)
1 cup julienned or grated carrots
1/2 cup chopped green onions
1/4 cup Asian dressing

1) Whisk together soup and eggs in bowl. Stir in cornmeal, then sugar snap peas, carrots, corn, green onions, oil, tamari/soy sauce and ginger. Season with salt and pepper, if desired.
2) Toss together all ingredients in bowl. Season with salt and pepper, if desired. Set aside.
3) Heat nonstick skillet coated with cooking spray over medium heat. Scoop pea mixture onto skillet in 1/4-cup dollops, and cook 5 minutes, or until golden on one side. Flip, and cook 5 minutes more. Transfer to plate, and repeat with remaining pea mixture until you have 12 cakes.
4) To serve: Divide salad among plates. Top each serving with 2 cakes. Serve with Asian dressing and Sriracha, if using.

Review: This made about 8 servings - we had so much food! Fortunately, this was supremely yummy. We used Newman's Sesame & Ginger dressing which was really good.