With summer fast approaching it’s time to start whipping out recipes that are light on your stomach yet heavy on flavor. This crisp, colorful Asian slaw is the answer. It boasts a healthy dose of vegetables including napa cabbage, red pepper, carrots and scallions.
This slaw is super easy to make. Really! The most challenging part of this recipe is frying thin strips of wonton skins which isn’t difficult one bit. The skins fry fast and add an additional crisp to this super crunchy slaw.
The dressing can be made in one bowl and has a delicious blend of sesame, garlic and ginger.
This salad goes well with grilled meats especially teriyaki short ribs! Enjoy!
- ½ cup frying oil recommend peanut or canola
- 15 wonton skins
- 1 head napa cabbage thinly sliced
- 1 red pepper stem and seeds removed, small diced
- 3 cups carrots shredded
- 3 scallions thinly sliced
- 1 cup peanuts roasted and salted
- ⅓ cup soy sauce
- ¼ cup extra virgin olive oil
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 inch ginger fresh, peeled and minced
- 2 cloves garlic minced
- Warm oil in medium saucepan over medium heat. Cut wonton skins in 1/4-inch strips and fry in two batches until golden brown. Let drain on paper towels while you prepare salad.
- Combine the cabbage, red pepper, carrots, green onions and peanuts in a large salad bowl.
- Whisk together the remaining ingredients in a large bowl. Pour over vegetables and toss well. Garnish with fried wontons and serve immediately.