Asian Crunch Salad

• 1/2 lb snow peas
• 4 c cabbage, cut into long, thin strips
• 4 c romaine lettuce, torn into bite-size pieces
• 1 c mandarian orange segments
• 1/8 c soy sauce
• 1/8 c fresh lemon juice (apx 1 lemon)
• 1/2 T white vinegar
• 1/2 T Asian sesame oil
• 1/8 c vegetable oil
• 1 T sugar (or agave nectar)
• 1 t salt
• 1/2 t black pepper
• 4 scallions, chopped
• 1/2 c chopped fresh cilantro
• 1/2 c sliced almonds, toasted (or chow mein noodles)
• 2 T sesame seeds, toasted

1. Bring a small pot of salted water to a boil. Add snow peas and cook until just tender, about 2 minutes. Transfer to a colander and rinse with cold water to stop cooking. Drain well. Place in a large bowl and add cabbage, lettuce, oranges, scallions and cilantro.
2. In a small bowl, whisk together soy sauce, lemon juice, vinegar, sesame oil, vegetable oil, sugar, salt, and pepper. Add to salad and toss well. To serve, sprinkle with sesame seeds and almonds or chow mein noodles.

snow peas, cabbage, romaine lettuce, orange segments, soy sauce, lemon juice, t, t, vegetable oil, t sugar, salt, black pepper, scallions, fresh cilantro, almonds, sesame seeds

Taken from www.epicurious.com/recipes/member/views/asian-crunch-salad-50143172 (may not work)