Asian Inspired Napa Cabbage Salad with Citrus Sesame Dressing
Ingredients
Dressing
- 3 tablespoons rice wine vinegar
- 2 tablespoons orange juice
- 1 clove garlic minced
- 2 tablespoons low sodium soy sauce
- 2 tablespoons sugar or honey
- 1 tablespoon toasted sesame oil
- 3 tablespoons neutral tasting oil
- 1/2 teaspoon salt
Salad
- 1/2 head napa cabbage sliced thin
- 1 red bell pepper sliced thin
- 3 green onions sliced thin
- 1/4 cup chopped cilantro
- 1/2 cup shredded carrots
- 1 (12 oz) can mandarin oranges, drained or 2 navel oranges, supremed
- 1/4 cup sliced toasted almonds
- 2 tablespoons sesame seeds
Preparation
Dressing
Place all dressing ingredients in a mason jar, bowl, or small container with a tight-fitting lid. Shake or whisk vigorously until the ingredients are combined. Set aside.
Salad
In a large bowl place the cabbage, peppers, green onion, cilantro, carrots, and oranges. Toss with the dressing until all of the ingredients are well coated.
Garnish with toasted almonds and sesame seeds.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days. After a day, it will become more like a slaw.
Other good additions are sliced pea pods, shredded red cabbage, or crunchy chow mein noodles.
You could turn this into a main dish by adding shredded chicken or sauteed shrimp.
How To Cut Navel Oranges into Segments (aka "supremed") – Cut off the top and bottom of an orange and then stand it so one of the cut sides is down. Take your knife and cut away the rind and pith by going around the fruit and cutting from top to bottom. This should leave you with a naked orange. To cut out the segments, slice down one side of the membrane almost to the middle, but not through, and then slice on the same way down the other side of the membrane wall, leaving you with a perfect orange segment free from all membrane and rind.
