One of my favorite things to do is to take restaurant items and recreate them at home. It’s always fun to add my own special touch to a food and to tweak it how I would enjoy it most. I have seen Asian-style salads on several menus and while I haven’t loved them at every place I have tried them, I do love the concept. This Asian salad is a mix of greens, almonds, cilantro, pepper, clementines, sesame seeds and a sesame-soy dressing. My favorite part? The toasted wonton chips on top. So. Good. All things considered, this salad is pretty light and as an added bonus, it’s a vegetarian dish (almost vegan if you can substitute the wonton chips with eggless wonton chips). We have made it with sliced chicken on top and it is superb.
Asian salad with crispy wontons and almonds
- 5 heaping cups of greens (lettuce)
- 1 c shredded cabbage
- 1 c shredded carrots
- 1 orange pepper, sliced
- 1/4 c chopped cilantro
- 1/4 c almonds
- 1 T sesame seeds
- 2 clementine oranges, cleaned well
- wonton chips (wonton wrappers cut into triangles and toasted)
- 1/4 c + 2 T sesame oil
- 1 T soy sauce
- 1/4 tsp dried ginger
- 1/4 tsp sesame seeds
- 1 garlic clove, minced
- 1 1/2 tsp sugar
- 2 T rice vinegar
- In a large bowl, layer greens, cabbage, carrots, and cilantro. Sprinkle almonds and sesame seeds on top. Arrange clementine slices and wonton chips over top.
- In a small bowl, combine, sesame oil, soy sauce, ginger, sesame seeds, garlic, sugar and vinegar together. Whisk thoroughly.