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.