For the dressing
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 tablespoons mustard, preferably Chinese or Dijon
1 tablespoon honey
1 tablespoon sesame paste, may substitute tahini
2 teaspoons grated fresh ginger
1 teaspoon chili oil, or more to taste
1/2 cup peanut oil, or another neutral oil
Fine salt (optional)
Freshly ground black pepper (optional)
For the salad
8 ounces (1/4 medium head) green cabbage, finely shredded (4 cups)
2 ounces (1/8 small head) red cabbage, finely shredded (1 cup)
1 head romaine lettuce, roughly torn
1/2 small red onion (2 ounces total), thinly sliced
1 medium carrot, scrubbed and coarsely grated
1/2 cup crispy wonton strips, divided (may substitute crispy chow mein noodles)
1 medium seedless orange, peeled and cut into bite-size pieces and divided
1/2 cup roasted, unsalted cashews, divided
Sesame seeds, white or black, for optional garnish
Make the dressing: In the bowl of a food processor or in a blender, combine the soy sauce, vinegar, sesame oil, mustard, honey, sesame paste or tahini, ginger, and chili oil. Pulse several times to combine, then, with the motor running, slowly add the peanut oil and process until the dressing is emulsified. Taste, and season with salt, pepper and/or more chili oil, if needed. You should get about 1 cup.
Make the salad: In a large bowl, toss together the green and red cabbages, lettuce, onion, carrot and half of the wonton strips until well distributed. Add half of the dressing and toss until well coated. Add half of the orange pieces and half of the cashews and toss lightly to combine.
Divide the salad among 4 plates and garnish each portion with the remaining wonton strips, oranges and cashews, and the sesame seeds, if using. Serve with the remaining dressing on the side, if desired.
Note: The original recipe by chef Wolfgang Puck featured chicken and called for radicchio instead of the red cabbage, and mango instead of orange.