Asian Wilted Cabbage Salad

Asian Wilted Cabbage SaladYour 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.

Servings: 6-8


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

Vinaigrette Dressing
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.

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