Cabbage and Sprout Salad with Sesame Wasabi Dressing

I haven't made this yet, but it sounds fantastic. Try it with any fish, especially ahi or salmon.

CABBAGE AND SPROUT SALAD WITH SESAME WASABI DRESSING

4 CUPS SHREDDED NAPA CABBAGE
(ABOUT 1 SML HEAD)
2 CUPS SNOW PEA SPROUTS OR
SUNFLOWER SPROUTS
2 RED RADISHES HALVED ANF THINLY SLICED
(ABOUT 1/4 CUP)
2 MEDIUM ORANGES
1/4 CUP SESAME SEEDS

SESAME WASABI DRESSING

1/4 CUP RICE WINE VINEGAR
2 TBS. MIRIN ( SWEET RICE WINE)
1 TBS JAPANESE SOY
1 TBS. DARK SESAME OIL
1 TSP WASABI POWDER ( OR TO TASTE)
1/4 TSP. SALT

1. COMBINE CABBAGE, SPROUTS AND RADISHES IN A BOWL. REMOVE PEEL AND ALL WHITE PITH FROM ORANGES. CUT SEGMENTS FREE FROM MEMBRANES. AND CUT INTO 1/2 INCH PIECES AND ADD TO BOWL.

2. TO MAKE WASABI DRESSING. WHISK ALL INGREDIENTS IN A BOWL; POUR OVER SALAD AND MIX TO WILT SPROUTS. LET STAND 10 MINUTES TOSSING OCCASSIONALLY.

3. MEANWHILE, TOAST SESAME SEEDS IN DRY SKILLET OVER MEDIUM HEAT ABOUT THREE MINUTES OR UNTIL GOLDEN AND FRAGRANT. SPRINKLE SESAME SEEDS OVER SALAD.