Description
A homemade version of favorite takeout salad featuring crisp shredded cabbage, carrots, and bell peppers tossed in a tangy sesame ginger dressing, topped with homemade crispy wonton strips. Ready in just 20 minutes.
Ingredients
Scale
- 1 small head green cabbage (about 600g), shredded thinly
- 1/2 head red cabbage (about 300g), shredded
- 2 large carrots, peeled and shredded
- 1 medium red bell pepper, diced
- 4–5 stalks green onions, thinly sliced
- 2 tablespoons sesame seeds, toasted
- 1 package wonton wrappers (12–20 count)
- Vegetable oil, for frying
- Pinch of salt, for wontons
- 1/4 cup soy sauce (low-sodium recommended)
- 3 tablespoons rice vinegar (unseasoned)
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes (optional)
- Optional: 1 cup edamame, 1/4 cup cilantro, 1 avocado, 2 cups cooked chicken or shrimp
Instructions
- Wash and dry the cabbage and peppers. Remove the core from the green cabbage and shred it thinly, along with the red cabbage. Shred the carrots and dice the bell pepper. Slice the green onions. Combine all vegetables in a large mixing bowl.
- In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey, and red pepper flakes until emulsified and the honey is dissolved. Taste and adjust seasoning if needed.
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Cut wonton wrappers into 1/2-inch wide strips. Fry strips in batches for 1-2 minutes, turning once, until golden brown and crispy. Remove with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt.
- Right before serving, pour the dressing over the salad and toss well to coat evenly. Top with toasted sesame seeds and crispy wonton strips. Serve immediately.
Notes
Fry wontons in small batches to maintain oil temperature and ensure crispiness. Toast sesame seeds in a dry pan for 2-3 minutes until nutty. Keep dressing separate until serving to prevent sogginess. Use fresh ginger for best flavor. Store salad base without dressing in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the total sal
- Calories: 320
- Sugar: 12
- Sodium: 680
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 5
- Protein: 6
Keywords: Asian salad, sesame salad, wonton strips, healthy dinner, meal prep, quick recipes, vegetarian, gluten-free option