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
Wonton:
20 Nasoya Wonton Wrappers
20 Nasoya Wonton Wrappers
2 cups cabbage, chopped
3/4 cup crumbled Nasoya firm tofu
1 tablespoon sesame oil
Salad:
1 cup red peppers, julienned
1/2 cup green onion, chopped ½ inch thick
Dressing:
1/2 orange, juiced
2 teaspoons umeboshi plum vinegar
2 tablespoons sesame oil
1 teaspoon ground ginger
1 avocado, sliced
Directions:
For filling: In a sauce pan, heat sesame oil.
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.
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.
Decorate with 4 avocado slices and 5-6 wontons.
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