This is an adaption of a Chinese-ish salad recipe in the Washington Post.  We ate it for dinner with dumplings.  It could be turned into a main course with some chicken or shrimp.

2 servings.  About 20 minutes of preparation.

For the dressing

1 Tbs. soy sauce

1 Tbs. unseasoned rice vinegar

1 Tbs. sesame oil

1 Tbs. Chinese or Dijon mustard (I used Dijon)

½ Tbs. honey

½ Tbs. tahini

1 tsp. grated fresh ginger

½ tsp. chili oil

¼ cup peanut or other neutral oil

Salt and pepper to taste

For the salad

4 oz. green cabbage, finely chopped

1 oz. red cabbage, finely chopped

½ head romaine lettuce, roughly chopped

1 oz. (1/4 small) red onion, chopped

½ medium carrot, grated

½ medium seedless orange, cut into small pieces

¼ cup crispy chow mein noodles

¼ cup roasted unsalted cashews, coarsely chopped

Put all the dressing ingredients into a blender and blend until smooth.  With the motor running add the oil in a slow stream to form an emulsion.  Taste and check seasoning.  (I think it could have used a little more rice vinegar.)

Put the cabbages, lettuce, onion, carrot, and orange into a large bowl, and mix them.  Toss with the dressing right before serving.  Sprinkle the top of the salad  with the chow mein noodles and cashews.  Serve immediately.