Brush leeks and napa cabbage with canola oil. Season with salt and grill at medium heat for 5-10 minutes.
While grilling, prepare the dressing. Mix the sesame oil, mayo, garlic powder, rice vinegar, Black Maple and Red Diablo.
Once vegetables are finished grilling, liberally brush the dressing on the cabbage.
Slice the leeks into long slivers.
To assemble, place the cabbage on the bottom, then topped with the grilled leeks, crushed cashews, crispy shallots, and chives