Fried Wonton Chopped Asian Salad
By: Noelle Ferrada Kelly
Published: Friday, December 4, 2009 - 1:15pm

Ingredients




20 Nasoya wontonwrappers
Wonton Filling

2 cups cabbage, chopped
1 jumbo carrot or 2 carrots, diced
3/4 cup crumbled Nasoya firm tofu
2 tablespoons Tamari or soy sauce
1 tablespoon sesame oil
Salad

4 cups chopped romaine and red leaf lettuce
1 cup red peppers, julienned
1/2 cup shredded daikon
1/2 cup green onion, chopped ½ inch thick
3 teaspoons Gomashio (black sesame seed/sea salt mixture)
Dressing

1/2 orange, juiced
2 teaspoons umeboshi plum vinegar
2 tablespoons sesame oil
1 teaspoon ground ginger
1 avocado, sliced

Preparation

1 For filling: In a sauce pan, heat sesame oil. 2 Stir-fry cabbage, carrots, tofu for 5-10 minutes. 3 Cabbage should be transparent and carrots tender. 4 Add soy sauce and cook for 5 more minutes. 5 Take 20 wonton wrappers and place 1 to 1 1/2 tsp of filling. 6 Moisten the edges of the wrapper and seal diagonally. 7 Press dough edges together. 8 Set aside and repeat for the rest of the wrappers. 9 Heat 1 cup of sesame oil in pan on medium high heat. Sprinkle a bit of water to oil to assure oil is hot enough. 10 Fry the wontons until golden brown. 11 Place on a paper towel to drain excess oil and cool. 12 For Salad: 13 Wash lettuce;remove excess water in salad spinner. 14 Add lettuce to a salad bowl. 15 Then add red peppers, green onion, gomashio. 16 Salad Dressing: 17 In a little bowl, place shredded daikon, sesame oil, vinegar. 18 Also add orange juice and ginger and mix. 19 Toss salad with dressing and serve on plates. 20 Decorate with 4 avocado slices and 5-6 wontons.

About


After recovering from our weekend holiday, I knew it was time to get on my cooking skills and eat some good Asian-inspired meals, after the MSG incident. As of yesterday we have been hearing reports of friends in Texas receiving snow while we fellow Michiganders have NOT. How ironic can that be? Well, it was such a gorgeous sunny day I decided to make a light dinner for my hubby and I. After seeing Nasoya was having a great contest called "The Holiday Wrap-up: Recipe Challenge", I decided to start early and challenge myself.
The light dinner consisted of a big chopped salad with delicious fried wontons, all made with Nasoya products. I accompanied it with some miso soup as a starter with the salad as a finisher. The good thing about this meal is that because you are having salad, you do not have to feel guilty about having as many as you want. Enjoy a mid-week healthy dinner!