Orange Cabbage Salad

• 3 medium oranges
• 1/4 cup vegetable oil
• 3/4 teaspoon finely grated lemon peel
• 1 tablespoon lemon juice
• 1 tablespoon cider vinegar
• 2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
• 1 small red onion (thinly sliced, rings intact)
• 1 small head of cabbage, shredded
• 1/2 cup fresh cilantro leaves, chopped

1. Finely grate approximately 3/4 teaspoon of peel from 1 of the oranges. Set orange and peel aside.
2. Halve a second orange. Squeeze one half to get 2 tablespoons of juice. Set juice aside and discard the 1/2 orange shell.
3. Peel the remaining 2 1/2 oranges and separate into segments. Cut into evenly sized chunks.
4. In a large bowl, combine orange pieces, onion rings, shredded cabbage and cilantro.
5. FOR DRESSING:
6. Combine the oil, lemon peel, lemon juice, vinegar, sugar, reserved orange peel and orange juice in a screw-top jar.
7. Cover jar and shake well.
8. Pour all of the dressing into the salad, stirring to coat well.
9. Cover and refrigerate for several hours to blend flavors, stirring occasionally.
10. Prior to serving, drain excess dressing if desired.

oranges, vegetable oil, lemon peel, lemon juice, cider vinegar, sugar, red onion, head of cabbage, fresh cilantro

Taken from www.food.com/recipe/orange-cabbage-salad-156310 (may not work)