Orange and Cashew Cabbage Salad with Sesame Dressing

washingtonpost.com

ChrisKnitz

measuring cup Servings: 4 (makes 8 cups)

subheading: For the dressing:

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons sesame oil

2 tablespoons mustard, preferably Chinese or Dijon

1 tablespoon honey

1 tablespoon sesame paste, may substitute tahini

2 teaspoons grated fresh ginger

1 teaspoon chili oil, or more to taste

½ cup peanut oil, or another neutral oil

Fine salt (optional)

Freshly ground black pepper (optional)

subheading: For the salad:

8 ounces (¼ medium head) green cabbage, finely shredded (4 cups)

2 ounces (⅛ small head) red cabbage, finely shredded (1 cup)

1 head romaine lettuce, roughly torn

½ small red onion (2 ounces total), thinly sliced

1 medium carrot, scrubbed and coarsely grated

½ cup crispy wonton strips, divided (may substitute crispy chow mein noodles)

1 medium seedless orange, peeled and cut into bite-size pieces and divided

½ cup roasted, unsalted cashews, divided

Sesame seeds, white or black, for optional garnish

Directions at washingtonpost.com

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