Your guests will think you spent hours on this exotic Asian treat, yet it’s surprisingly simple to prepare. It is delicious served either hot or chilled.
1 head of Napa cabbage, chopped roughly
1 small head of red cabbage, chopped roughly
1 red onion, halved and thinly sliced
2 cloves of garlic, minced finely
Juice of 4 oranges
Zest of 1 orange
1/2 cup of rice wine vinegar
1 tablespoon of soy sauce
1/2 cup of extra virgin olive oil
1/4 cup of white sugar
1 teaspoon of crushed red chili flakes
1/2 teaspoon of coarsely ground black pepper
1/2 tablespoon of sesame seeds
Combine all of the vinaigrette ingredients in a medium sauce pan. Heat the vinaigrette to a boil and immediately turn off. Pour the hot vinaigrette over the cabbage salad in a large bowl and cover with a plate to hold the heat in to allow the cabbage to wilt. Chill salad in refrigerator until serving.
Garnish with fresh orange segments and almond slivers.