NAPA MINT SLAW

      Title: NAPA MINT SLAW
  Categories: Harned 1994, Nuts, Pork, Salads, Vegetables
       Yield: 6 Servings
  
       5 sl Bacon; chopped
            Salad oil (opt'l.)
       1 md Head napa cabbage*
       1 c  Lightly packed fresh mint
     1/3 c  Roasted, salted, chopped
            -peanuts
     1/3 c  Orange juice
       3 tb White wine vinegar
   1 1/2 ts Sugar
  
   *About 1 1/2 lbs., washed and crisped.
   
   In 8 to 10" frying pan, cook bacon over medium heat until crisp
   (about 8 minutes).  Lift out and drain; set aside. Discard all but 3
   tb. of the drippings from the pan (add oil, if necessary, to make 3
   tb.); set pan aside.
   
   Remove 6 large outer leaves from cabbage and set aside. Cut head of
   cabbage crosswise into 1/4" slices. Setting aside 6 fresh mint sprigs
   for garnish, finely chop remaining mint.  Combine with cabbage,
   peanuts and bacon in a large bowl.
   
   Place pan with drippings over high heat and stir in orange juice,
   vinegar and sugar.  Cook just until drippings are melted and dressing
   is hot. Immediately pour hot dressing over salad and mix quickly
   until well coated.
   
   Place a whole cabbage leaf on each of 6 salad plates; mound salad on
   each leaf.  Garnish with reserved mint.
   
   Per serving: 154 cal.; 5 g protein; 8 g carbohydrates; 12 g total
   fat; 9 mg cholesterol; and 163 mg sodium.
   
   From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books
   and Sunset Magazine.  Menlo Park, CA: Lane Publishing Company, 1987.
   Pg. 16. ISBN 0-376-02608-1. Electronic format by Cathy Harned.
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