Asian Salad with Mandarin Oranges

I love cabbage, particularly raw as a base for salad because it has a little more heft than lettuce. While most Asian style salads call for napa or savoy cabbage, I prefer the red for its gorgeous color.

I had some leftover Persian mint from this recipe and added that along with some cilantro to give it a Thai flair. Toss in some toasted sesame seeds and you’ve got a restaurant quality salad at home!

Asian Salad with Mandarin Oranges

2 cups red cabbage, shredded
2 tablespoons cilantro, chopped
1/2 daikon radish, sliced
1 tablespoon mint, chopped
2 green onions, chopped
2 mandarin oranges, peeled and sectioned
2 tablespoons sesame oil
1 tablespoon rice vinegar

Toss all together and adjust salt and pepper. Serve with toasted sesame seeds if desired.


This entry was posted in Asian, Fruit, Salads, Vegan, Vegetables, Vegetarian. Bookmark the permalink.

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