Sometimes you just want a quick and easy recipe that’s 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 salad is SUPER EASY to make. The most challenging part of it is frying thin strips of wonton skins which at the end of the day, isn’t that difficult. The skins fry fast and add an additional crisp to this super crunchy slaw. In other words, don’t skip this part 🙂
The dressing can be made in one bowl, a delicious blend of soy sauce, sesame, garlic, and ginger.
This Asian slaw salad goes well with grilled meats – especially teriyaki short ribs.
If you want more delicious salad recipes like this, check out my cookbook Beach House Brunch on amazon. 🙂
- 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 carrot(s) shredded
- 3 scallions thinly sliced
- 1 cup peanuts roasted and salted
- ⅓ cup soy sauce
- ¼ cup olive oil extra virgin
- 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.