Napa Cabbage and Tangerine Salad

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            FOOD FUNNY
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Thanks to George in Poughkeepsie for this one:

Every morning during our coffee break, my co-workers and I listened
to the culinary disasters of a newlywed colleague. We then tried to
share some helpful hints and recipes. One day she asked us for
step-by-step instructions on cooking sweet potatoes, one of her
husband's favorites. "I've finally been able to make them sweet,"
she said, "but how do you make them orange?"

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            TODAY'S RECIPE
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You might want to file this recipe as "Chinese Cabbage and Mandarin
Salad" depending on where you live, but regardless of what you call
it, it's a light and delicious alternative to cole slaw.

Napa Cabbage and Tangerine Salad

2 Tbs (30 ml) toasted sesame seeds
3 Tbs (45 ml) peanut oil
3 Tbs (45 ml) rice vinegar
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) honey
1 tsp (5 ml) grated ginger
The grated zest of 1 tangerine (mandarin)
Salt and freshly ground pepper to taste
1 large Napa cabbage (Chinese cabbage, wong bak), shredded
2 scallions (spring onions), green and white parts, thinly sliced
1/4 cup (60 ml) chopped cilantro (coriander leaves)
3-4 tangerines (mandarins), peeled and sectioned

Combine half the sesame seeds with the oil, vinegar, fennel seeds,
honey, ginger, tangerine zest, salt, and pepper in an electric
blender and process until smooth. Toss with the shredded cabbage,
scallions, and cilantro in a large bowl. Serve garnished with
tangerine sections and remaining sesame seeds. Serves 4 to 6.
Received on Tue Jul 19 07:34:11 2005