Napa Cabbage Salad With Coconut Vinaigrette

• FOR THE VINAIGRETTE:
• 1/4 cups Organic, Raw, Unrefined Coconut Oil
• 1 Tablespoon Miso Paste
• 1 teaspoon Fresh Grated Ginger
• 1 teaspoon Soy Sauce
• 2 Tablespoons Coconut Vinegar (Can Use Apple Cider Vinegar Too If You Can't Find Coconut)
• 3 Tablespoons Fresh Squeezed Orange Juice
• FOR THE SALAD:
• 1 head Napa Cabbage (about 10 Cups Shredded)
• 2 cups Sugar Snap Peas, Ribs Removed And Chopped
• 1-1/2 cup Fresh Orange Segments
• 3/4 cups Thinly Sliced Scallions
• 12 pieces Wonton Wrappers
• 1/4 cups Organic, Raw, Unrefined Coconut Oil, For Frying Wonton Strips

1. Heat coconut oil, 6 seconds at time in the microwave, until melted. It transforms to a liquid at 76u0b0F, so it won't take much.
2. Mix miso paste, ginger, soy sauce, coconut vinegar, orange juice thoroughly in a small bowl. Vigorously whisk in the liquid coconut oil. Set aside.
3. In a large bowl, mix thinly sliced Napa cabbage, sugar snap peas, and oranges. (To supreme the oranges, remove the rind with a knife, and using a sharp paring knife, cut along the membrane walls, to remove wedges of orange.)
4. Drizzle the dressing on the cabbage mixture, and toss well. Set aside.
5. Cut wonton wrappers into roughly 1/4-inch strips, and separate. In a pan over high heat, add coconut oil. When the oil is hot, add the wonton wrappers, and toss constantly so they brown evenly and don't burn. Once browned, remove to a paper towel and salt lightly.
6. Divide the salad mixture among bowls, and top with scallions and fried wontons. Enjoy!

vinaigrette, ubc, ginger, soy sauce, coconut vinegar, fresh squeezed orange juice, salad, cabbage, sugar, ube, wrappers, ubc

Taken from tastykitchen.com/recipes/salads/napa-cabbage-salad-with-coconut-vinaigrette/ (may not work)