1 orange

4 cups (340 g) thinly sliced green cabbage

1/4 cup (10 g) chopped cilantro

3 tbsp (45 ml) mayonnaise

1 green onion, chopped

On a work surface, trim off both ends of the orange. Cut off the peel down to the flesh, then slide the knife between each membrane to remove the segments.

In a bowl, combine the orange segments and the remaining ingredients. Set aside

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