Japanese Spring Vegetable Ragout

• 4 cups shredded napa cabbage
• 2 cups snow pea sprouts or 2 cups sunflower sprouts
• 2 red radishes, halved and thinly sliced
• 2 medium oranges
• 14 cup sesame seeds
• 14 cup rice wine vinegar
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon Japanese soy sauce
• 1 tablespoon dark sesame oil
• 1 teaspoon wasabi powder
• 14 teaspoon salt

1. Combine cabbage, sprouts and radishes in large bowl.
2. Remove peel and all white pith from oranges with sharp paring knife.
3. Cut segments free from membrane then cut crosswise into 1/2 inch pieces and add to bowl.
4. To make dressing:.
5. Whisk all ingredients in a bowl; pour over salad and mix to wilt sprouts.
6. Let stand for 10 minutes, tossing occasionally.
7. Meanwhile toast sesame seed in dry skillet over medium heat 3 minutes or until golden.
8. Sprinkle sesame seeds over salad.

cabbage, snow pea sprouts, red radishes, oranges, sesame seeds, rice wine vinegar, mirin, soy sauce, sesame oil, wasabi powder, salt

Taken from www.food.com/recipe/japanese-spring-vegetable-ragout-161247 (may not work)