This recipe from the Forks over Knives magazine, Summer 2018 Edition. Makes 8 cups

  • 6 mandarin oranges or clementines (or use canned mandarin oranges)
  • 2 T rice vinegar
  • 2 T reduced sodium soy sauce or tamari sauce
  • 1 T tahini
  • 2 tsps pure cane sugar
  • 2 tsps fresh grated ginger
  • 1/2 tsp Asian chili paste
  • 2 cups shredded red cabbage
  • 2 cups shredded kale
  • 2 cups packaged julienned carrots
  • 2 cups bit size strips red sweet peppers
  • 1/2 cup unsalted dry roasted peanuts, finely chopped
  • 1/4 cup green onions

Peel, seed, and section the oranges over a bowl to catch the juice; reserve 2 T of the juice.

In a large bowl, whisk together the reserved orange juice, vinegar, soy sauce, tahini, sugar, ginger, and chili paste. Add the orange sections, cabbage, kale, carrots, peppers, 1/4 cup of peanuts, and the green onions. Toss to coat.

Top servings with the extra peanuts.