Fried Wonton Chopped Salad
By: Noelle Ferrada Kelly
Published: Thursday, December 3, 2009 - 5:57am

Ingredients




20 Nasoya wonton wrappers
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 and stir-fry cabbage, carrots, tofu for 5-10 minutes until cabbage is transparent and carrots tender. Add soy sauce and cook for 5 more minutes. 2 Take 20 wonton wrappers and place 1 to 1 1/2 tsp of filling and moisten the edges of the wrapper and seal diagonally and press dough together. Set aside and repeat for the rest of the wrappers. 3 Heat 1 cup of sesame oil in pan on medium high heat. Sprinkle a bit of water to assure that oil is hot enough by the splattering. 4 Fry the wontons until golden brown. Place on a paper towel to drain excess oil and cool. 5 For Salad: Wash lettuce and remove excess water in salad spinner. Add lettuce to a salad bowl and add red peppers, green onion, gomashio. 6 Salad Dressing: IN a little bowl, place shredded daikon, sesame oil, vinegar, orange juice and ginger and mix. 7 Toss salad with dressing and serve on plates. Decorate with 4 avocado slices and 5-6 wontons.

About


This was written for a Nasoya contest.