Stand the orange up on the cutting board and remove the peel from the sides by cutting it from top to bottom, all the way around the orange, removing the white pith.

Cut along one side of the orange segment.

Cut along the other side of the orange segment at a slight angle to remove.

Set the orange slices aside for the salad.

Squeeze the remaining orange after segmenting and reserve the juice for the Asian dressing (you'll have about 2 tablespoons).

Preheat the oven to 350 degrees. Place the almonds on a rimmed baking sheet and bake for 7-10 minutes or until golden brown and fragrant.

Preheat the oven to 350 degrees. Place the almonds on a rimmed baking sheet and bake for 7-10 minutes or until golden brown and fragrant.

Place the rice wine vinegar, oil, reserved orange juice, sesame oil, soy sauce, maple syrup, salt and pepper in a bowl and whisk until combined.

Place the napa cabbage, orange slices, carrot, bell pepper, green onions and cilantro in a large bowl.

Toss with enough dressing to coat, and top with the toasted almonds. Serve and enjoy!