Ingredients

SALAD:
3 cups shredded cabbage (1 12-ounce bag)
1 finely grated carrot
2 cups jicama, cut into strips
2 cups oranges sections, cut in half
1/2 medium green pepper, yellow pepper and red pepper cut into strips
1 small red onion, finely chopped

DRESSING:
4 tablespoons salad oil
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon sesame seeds
1 teaspoon sesame oil
1 teaspoon soy sauce
1/4 teaspoon dry mustard
2 tablespoons finely chopped cilantro

GARNISH:
1 whole orange with peel, thinly sliced into rings and slit halfway through
Cilantro stems for garnish

Directions

Combine all salad ingredients and toss well. Refrigerate for several hours or overnight. Combine dressing ingredients and mix well in a blender. Pour into a container and refrigerate until ready to serve the salad. Shake dressing again and lightly toss with salad until all ingredients are well coated.

Pour salad onto platter and garnish with orange braids and stems of cilantro.