Ingredients
The following ingredients have 5 Servings
- 10 wonton wrappers
- vegetable oil for frying, I used peanut
- 1 head Napa cabbage
- 1 lb cooked chicken breast or rotisserie chicken, shredded or sliced
- 1/4 small red cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 bunch green onions, thinly sliced on the diagonal (white and green parts)
- handful beansprouts
- handful pea-pods, thinly sliced
- 1/3 cup sliced almonds
- 8 ounce can sliced water chestnuts
- 11 ounce can mandarin orange slices
- sesame seeds
- 1/2 cup rice vinegar
- 4 Tbsp toasted sesame oil, more more to taste Note: be sure you get toasted sesame oil. It's a golden brown and sold in small bottles in the Asian section of your supermarket.
- dash of sesame seeds
Instruction
- To make the crispy wontons, slice the wonton wrappers into thin 1/4 inch slices.
- Heat 3 inches of oil in a small saucepan until hot. Drop a test wonton strip in the oil ~ it should fry to golden in about 30 seconds. Adjust the oil if it is too hot or too cool. Fry the wontons, in batches, stirring them around so they cook evenly. Drain on a paper towel.
- Shred the Napa cabbage and rinse well. Dry it on a clean kitchen towel and then put the cabbage in a wide shallow salad bowl.
- Arrange the rest of the salad ingredients in bunches around the top of the cabbage. Place the chicken in the center. If you are arranging the salad ahead of time, do not add the wontons or they will get soggy. Add the wonton strips at the last minute. (You can also hold off until after you've dressed the salad and add them on top.)
- Add some of the dressing to the salad and toss, using just enough dressing to lightly coat everything, you can always add more later.
