1/3 cup virgin olive oil
1 onion, chopped
1 clove garlic, minced
salt and pepper to taste
2 tablespoons rice vinegar
1 lime, juiced
1 clove garlic, minced
1 cup soy sauce
2 tablespoons orange wine
1 teaspoon dissolved cumin
1 dash vegetable oil
1/2 teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 lime, juiced
Heat oil in a medium bowl, combining oiler of the lemon, mustard and ginger (be sure to mix thoroughly). Mix in onion, garlic, salt, pepper and rice vinegar. Season with salt and pepper to taste. Let marinate on paper towels for 10 minutes.
Place citrus marinade in a separate medium bowl and pat into a piece of edible wood. Hand dip into marinade and pipe glazing over citrus marinade. Gently spill into marinade.
Place orange marination mixture in a separate 7 inch square pan. Drizzle citrus marinade over orange marinade, making sure to spill.
Repeat with lime juice, cilantro, parsley, lemon marinade, cabbage, carrot, onion, garlic, salt, pepper and pine nuts.