Asian Salad with Ginger-Sesame Dressing
4
15
1
INGREDIENTS
1 tsp minced ginger
1 clove garlic, minced
or
2 tsp garlic-ginger puree
2 tbsp sesame oil
3 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp maple syrup
2 tbsp orange juice
18 oz. shredded cabbage (about 6 cups)
1 cup shredded purple cabbage
1 cup grated carrots
1 cup shelled edamame
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
1 avocado
1 (11 oz.) can mandarin oranges, drained
1 cup roasted cashews
¼ cup sesame seeds
½ cup crispy wonton strips, optional
Rice oil
INSTRUCTIONS
1. Pour the first seven ingredients into a lidded jar. Shake the dressing together.
2. In a large salad bowl, arrange the cabbage, purple cabbage, carrots, edamame, bell pepper, green onions, and mandarin oranges. I like to dress this salad about 30 minutes before serving and refrigerate to soften the cabbage slightly and allow the flavors to meld.
3. Add about 1 inch of oil to a large skillet. Heat over medium heat until the oil reaches 360°F. Add about a quarter of the wonton wrapper strips into the hot oil, making sure to not overcrowd the pan. Cook until golden brown, about 1-2 minutes, or until the edges start to brown.
4. Add the cashews, wonton strips and sesame seeds just before serving so that they remain crunchy.
