Ingredients

• 3  cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
• 1-1/2  cups jicama cut into strips
• 1  orange, peeled and sectioned
• 1/2 of a  medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
• 1  small red onion, thinly sliced and separated into rings
• 2  tablespoons snipped fresh cilantro
• 2  tablespoons peanut oil or salad oil
• 4  teaspoons rice vinegar
• 1  tablespoon sugar
• 1  teaspoon toasted sesame seed (optional)
• 1  teaspoon toasted sesame oil
• 1  teaspoon soy sauce
• 1/4  teaspoon dry mustard
• 1/4  cup peanuts

Directions

1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.

2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.

3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts. Makes 6 to 8 servings.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.