Meatless Monday: Asian Chopped Salad with Fried Wontons

August 13, 2012

This Asian chopped salad with fried wontons is bursting with flavor.  The most work that is involved is chopping the vegetables.  Homemade fried wontons are stuffed with crunchy veggies including carrots and cabbage.  They are served alongside  crisp salad greens, red pepper, and shredded daikon radish tossed in a gingery dressing.  If you don't want to trouble yourself with the wontons, this salad would also be delicious with grilled tofu.

Asian Chopped Salad with Fried Wontons

20 Nasoya Wonton Wrappers
2 cups cabbage, chopped
1 jumbo carrot or 2 carrots, diced
2 tablespoons Tamari or soy sauce
1 tablespoon sesame oil
1 cup red peppers, julienned
1/2 cup green onion, chopped ½ inch thick
3 teaspoons Gomashio (black sesame seed/sea salt mixture)
1/2 orange, juiced
2 tablespoons sesame oil
1 teaspoon ground ginger
1 avocado, sliced
For filling: In a sauce pan, heat sesame oil.
Stir-fry cabbage, carrots, tofu for 5-10 minutes.
Cabbage should be transparent and carrots tender.
Add soy sauce and cook for 5 more minutes.
Take 20 wonton wrappers and place 1 to 1 1/2 tsp of filling.
Moisten the edges of the wrapper and seal diagonally.
Press dough edges together.
Set aside and repeat for the rest of the wrappers.
Heat 1 cup of sesame oil in pan on medium high heat. Sprinkle a bit of water to oil to assure oil is hot enough.
Fry the wontons until golden brown.
Place on a paper towel to drain excess oil and cool.
For Salad:
Wash lettuce;remove excess water in salad spinner.
Add lettuce to a salad bowl.
Then add red peppers, green onion, gomashio.
Salad Dressing:
In a little bowl, place shredded daikon, sesame oil, vinegar.
Also add orange juice and ginger and mix.
Toss salad with dressing and serve on plates.
Decorate with 4 avocado slices and 5-6 wontons.

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