Asian Chopped Cabbage and Mushroom Salad With Panfried Wonton Crisps

By Aggieskitchen

A crunchy and fresh Asian Chopped Cabbage salad tossed with mushrooms and pan fried wonton crisps in a tangy dressing.

Asian Chopped Cabbage and Mushroom Salad With Panfried Wonton Crisps

Ingredients

• 8 oz sliced baby bella mushrooms, chopped
• 1 tablespoon olive oil
• pinch salt and pepper
• 3 cups shredded Napa cabbage
• 1/2 cup shredded carrots
• 1/4 cup green onions
• 2 tablespoons minced fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon vegetable or canola oil
• 2 teaspoons Nakano rice vinegar
• 2 teaspoons low sodium soy sauce
• small pinch salt and pepper (optional)

For the “crisps”:

• 4–6 wonton wrappers, cut into strips
• 1 teaspoon olive oil

Instructions

1. Prepare mushrooms by heating wok or nonstick skillet over medium high heat. Add oil, then mushrooms, salt and pepper. Saute for 8-10 minutes until mushrooms cooked through.
2. In a large bowl add cabbage, carrots, green onions, and fresh ginger. Drizzle oils, rice vinegar and soy sauce and gently but thoroughly toss together . Add slightly cooled mushrooms to salad and toss again. Taste for seasoning and add salt and pepper if needed.
3. To prepare the wonton croutons: Heat oil in a large non stick pan. Add wonton strips to pan. Cook and toss in pan until browned and crisp. Sprinkle with salt if desired. Add to salad.

Asian Chopped Cabbage and Mushroom Salad With Panfried Wonton Crisps 2022-02-27T00:56:00-08:00 Rating: 4.5 Diposkan Oleh: Admin