Recipe: Asian Cabbage Salad with Oranges

This recipe is from Sunset magazine.

Asian Cabbage Salad with Orange

6 medium-size (3 lb. total) oranges
10 cups (about 2 lb.) thinly shredded Napa cabbage
1 can (8 ox.) sliced water chestnuts, drained
1/3 cup seasoned rice vinegar
2 Tablespoons each minced fresh ginger and soy sauce
1 Tablespoon salad oil
2 teaspoons fermented black beans, minced (optional)
3 whole green onions, ends trimmed

Cut rind and white membrane from oranges; slice into -inch thick rounds. Mix slices with cabbage and water chestnuts. If making ahead, cover airtight and chill up to 4 hours.

Whisk vinegar with ginger, soy sauce, oil and fermented black beans. Pour dressing over cabbage mixture; gently mix to coat. Thinly slice 2 green onions and sprinkle over salad; garnish with remaining onion. Serves 8.