1 head Napa cabbage, finely shredded
1 bunch green onions, finely sliced
1 red bell pepper, finely chopped or sliced
1/2 cup vegetable oil
2 tablespoons sesame oil
2 tablespoons peanut butter
1/3 cup rice or wine vinegar
1/4 cup sugar
2 teaspoons soy sauce
2 teaspoons grated fresh ginger
2, 15-ounce cans mandarin oranges, drained
1 cup slivered almonds, toasted
In a large salad bowl, combine cabbage, green onions and red bell pepper. Set aside or cover and refrigerate until ready to toss.
In a medium bowl, whisk together vegetable oil, sesame oil and peanut butter. Add vinegar, sugar, soy sauce and ginger. Whisk well. Pour dressing over cabbage mixture and toss lightly. Add oranges and almonds and toss again. Serve immediately.
Plan ahead: Prepare through first step above up to one day ahead; cover tightly and refrigerate. Prepare salad dressing up to one week ahead; cover and refrigerate.
Roasted Garlic
Roasting peeled garlic is easy and delicious, and the sweet, soft cloves can be used in countless ways. Add to recipes like roasted chicken, pizza, mashed potatoes or salad dressings. Or simply spread on crusty bread, sprinkle with salt and enjoy. The resulting fragrant and delicious oil will add extra flavor to any savory recipe that calls for regular olive oil.
Method: Place desired amount of peeled garlic cloves in a baking dish and cover with olive oil. Bake at 350 degrees until the garlic cloves are soft and beginning to turn golden brown. The time will depend on how many garlic cloves are in your baking dish.
Store, tightly covered, in refrigerator for up to two months.
