Japanese Spring Vegetable Ragout

1. Combine cabbage, sprouts and radishes in large bowl.

2. Remove peel and all white pith from oranges with sharp paring knife.

3. Cut segments free from membrane then cut crosswise into 1/2 inch pieces and add to bowl.

4. To make dressing:

5. Whisk all ingredients in a bowl; pour over salad and mix to wilt sprouts.

6. Let stand for 10 minutes, tossing occasionally.

7. Meanwhile toast sesame seed in dry skillet over medium heat 3 minutes or until golden.

8. Sprinkle sesame seeds over salad.

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Nutrient	Quantity
Total fats	30.6913 g
Protein	19.0862 g
Carbohydrates	71.6752 g
Energy	586.26 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2539 g
Water	743.0993 g
Aspartic acid	1.4113 g
Calcium, Ca	528.305 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	474.915 g
Fiber, total dietary	14.8085 g
Fatty acids, total saturated 22:0	0.0014 g
Carotene, beta	841.16 g
Niacin	6.635 mg
Vitamin A, RAE	98.96 g
Fatty acids, total trans-polyenoic	0.0015 g
Arginine	1.8238 g
Riboflavin	0.5668 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0098 g
Fatty acids, total saturated 20:1	0.0448 g
Glutamic acid	2.7291 g
Sodium, Na	312.71 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0987 g
Total lipid (fat)	30.6913 g
Manganese, Mn	1.8602 mg
Fructose	0.1495 g
Proline	0.6571 g
Fatty acids, total saturated 16:0	2.731 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2227 g
Sucrose	0.546 g
Choline, total	31.0615 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0006 g
Fatty acids, total polyunsaturated 18:1 t	0.0009 g
Sugars, total	35.266 g
Serine	0.7004 g
Fatty acids, total saturated 18:0	1.2241 g
Fatty acids, total saturated 20:4 undifferentiated	0.0001 g
Vitamin B-6	0.4747 mg
Selenium, Se	3.727 g
Ash	5.948 g
Fatty acids, total saturated 18:1 undifferentiated	11.0919 g
Pantothenic acid	1.489 mg
Phenylalanine	0.6805 g
Fatty acids, total polyunsaturated 22:1 c	0.0003 g
Copper, Cu	1.5586 mg
Thiamin	1.115 mg
Methionine	0.4264 g
Iron, Fe	5.1329 mg
Carbohydrate, by difference	71.6752 g
Phosphorus, P	587.25 mg
Folate, total	357.33 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.7426 g
Valine	0.7442 g
Fatty acids, total saturated 18:2 undifferentiated	12.6834 g
Glycine	1.0779 g
Carotene, alpha	254.12 g
Glucose (dextrose)	0.1625 g
Fatty acids, total saturated 14:0	0.0743 g
Zinc, Zn	3.6916 mg
Isoleucine	0.5516 g
Fatty acids, total polyunsaturated	12.9512 g
Fatty acids, total polyunsaturated 17:1	0.0002 g
Leucine	0.903 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0015 g
Vitamin A, IU	2014.945 IU
Folate, DFE	357.33 g
Tryptophan	0.2671 g
Vitamin C, total ascorbic acid	209.728 mg
Fatty acids, total polyunsaturated 16:1 c	0.0013 g
Fatty acids, total polyunsaturated 18:1 c	0.2792 g
Fatty acids, total saturated 20:0	0.0046 g
Starch	0.546 g
Tyrosine	0.5065 g
Vitamin K (phylloquinone)	0.2015 g
Fatty acids, total saturated	4.2204 g
Histidine	0.3806 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	11.2474 g
Threonine	0.4986 g
Folate, food	357.33 g
Fatty acids, total polyunsaturated 17:0	0.0003 g
Fatty acids, total polyunsaturated 24:0	0.0023 g
Cryptoxanthin, beta	426.88 g
Vitamin E (alpha-tocopherol)	0.886 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0001 g
Fatty acids, total trans	0.0024 g
Fatty acids, total trans-monoenoic	0.0009 g
Magnesium, Mg	130.645 mg
Lysine	0.5156 g
Potassium, K	1305.63 mg
Fatty acids, total polyunsaturated 24:1 c	0.0002 g
Cystine	0.2528 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Orange	2	172.96	43.24	0.4416
Mirin	2 tablespoons	0	0	0
rice wine vinegar	0.25 cup	0	0	0
sesame seed	0.25 cup	342	15.714	28.8
napa cabbage	4 cups	52.32	9.7228	0.7412
red radish	2	0	0	0
wasabi powder	1 teaspoon	18.98	2.9984	0.7085
dark sesame oil	1 tablespoon	0	0	0
japanese soy sauce	1 tablespoon	0	0	0
snow pea sprout sunflower	2 cups	0	0	0