Kathy's Citrus Cabbage Salad

I tried something unusual and entirely original. At leas, I came up with the recipe all on my own. So I'm putting my name on it.

Ingredients:

Salad:
1/3-1/2 a Head of red cabbage, chopped
1 Teaspoon olive oil
2 Cloves of garlic, minced
1/3 Onion, sliced
2 Carrots, thinly sliced (you may want to use a slicer, like a Presto Salad Shooter)
1 1/2 cups soybean sprouts
Ground black pepper to taste
1/4 cup orange juice
1 Tablespoon balsamic vinegar
4-5 mushrooms, sliced

Dressing:
1 Teaspoon olive oil
1 Teaspoon sesame seed oil
1 Teaspoon honey
1 1/2 - 2 Teaspoons mustard (I used plain yellow mustard, but any mustard is good mustard)
1 Tablespoon balsamic vinegar

Ok, in a large, deep saucepan or a wok, heat the olive oil and roast the garlic in it for about a minute. Add the carrots and onions and cook for about two minutes more. Sprinkle some black pepper, stir well. Add the cabbage and soybean sprouts. Continue cooking for 2 minutes. In a cup mix the orange juice and 1 tablespoon of vinegar. Add it to the pan and stir well. Cook for about three minutes more, but don't let the vegetables get too soft. Remove from heat.

With a slotted spoon or a large serving fork, transfer the vegetables to a salad bowl, leaving in the pan most of the remaining o.j. vinegar mix. Add the raw, sliced mushrooms.

In a bowl mix the dressing ingredients and whisk well. You want a brownish, thick, homogenous mixture. When you get it, add the liquid left in the pan and whisk some more. Again, you want a homogenous mixture.

Pour the dressing on top of the vegetables and toss well.

I recommend letting it cool before serving. In fact I cooked this rather late yesterday, so I put it in the fridge overnight. I had it for lunch the next day and it was delicious at room temperature. I do like to let salads soak in dressing overnight, too.