Ingredients



For the Salad

* 1/2 head green cabbage, finely chopped
* 1/2 head red cabbage, finely chopped
* 3 tablespoons kosher salt
* 2 navel oranges, peeled and cut into wedges
* 3 ounces Top Ramen noodles, crumbled
* 3/4 lb cooked chicken, cooled and diced (about 2 whole )
* 5 green onions, thinly sliced

For the Dressing

* 1/4 cup canola oil or peanut oil
* 1 cup dry-roasted unsalted peanuts
* 5 garlic cloves, minced
* 2 tablespoons mustard
* 2 tablespoons peanut butter
* 2 tablespoons garlic and red chile paste, aka Nuoc Cham
* 3 tablespoons soy sauce
* 1/4 cup brown sugar
* 1/2 cup orange juice
* 1 tablespoon rice wine vinegar
* 1/4 cup toasted sesame oil
* pepper, to taste

Directions

1.

In the basket of a salad spinner, toss the cabbage with the 3 tablespoons of salt. Let sit for at least one hour.
2.

Meanwhile, heat the canola oil in a medium saucepan. Once the oil starts to shimmer, add the peanuts. Cook over medium heat until the peanuts begin to toast and turn brown. Take the pan off the heat and fish out the peanuts, saving them to put in the salad later.
3.

Return the oil to the heat and add the garlic. Saute for 1 - 2 minutes, or until fragrant. Add the mustard, peanut butter, and garlic chili paste. Whisk to combine.
4.

Add the soy sauce and brown sugar while whisking over medium heat. Bring the mixture to a simmer, then add the orange juice. Remove from heat.
5.

Add the vinegar, Sesame oil, and pepper to taste.
6.

Pour the dressing into a measuring cup or bowl, cover, and cool in the fridge until ready to add to the salad.
7.

Rinse the cabbage in several changes of cold water, or until it does not taste overly salty. Dry in the salad spinner and pour into mixing bowl.
8.

Sprinkle the crumbled ramen noodles, green onions, chicen, and orange segments on top of the cabbage. Pour half of the dressing over the top, toss to combine.
9.

Allow diners to drizzle the remaining dressing over their own salads to taste. Bon Appetit!