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Thinly sliced cabbage and lettuce salad topped with julienned carrots, juicy mango, thinly sliced bell pepper, shredded chicken, fresh herbs, crispy wontons and toasted sesame vinaigrette

Asian Cabbage Salad with Crispy Wontons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Erica
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 large salads 1x
  • Category: Main Dish
  • Cuisine: Asian

Description

This drool-worthy salad is seriously EVERYTHING you want a salad to be- crunchy, flavorful, balanced, sweet, tangy and absolutely crave-able. I’m low key obsessed. 

Ingredients

Units Scale

Crispy Wontons

  • 30 wonton wrappers, thinly sliced into strips
  • avocado oil, for frying
  • kosher salt

Sesame Vinaigrette

  • 1/4 cup avocado oil
  • 2 tablespoons toasted sesame oil
  • 1/4 cup seasoned rice vinegar
  • 3-4 tablespoons honey
  • 2 tablespoons coconut aminos
  • 2 large cloves garlic, mined
  • 1/2 teaspoon ground ginger
  • fresh cracked pepper

Salad

  • 1/2 head green cabbage, thinly sliced
  • 2-3 cups other salad greens like romaine, butter lettuce, green leafy lettuce and/or spinach
  • 1 red bell pepper, thinly sliced
  • 2/3 cup julienned carrots (from one large carrot)
  • 1 cup edamame
  • 2 Ataulfo mangoes, cubed
  • fresh herbs: green onions, cilantro and mint
  • protein of choice: rotisserie chicken, grilled shrimp, crispy tofu or extra edamame!
  • limes, for squeezing
  • optional but highly recommend: avocado, cucumbers, mandarin oranges, purple cabbage

Instructions

Crispy Wontons

In a skillet, add several tablespoons high temperature oil and heat on medium high. Make sure your wonton strips are not stuck together and add them to the pan, frying until crispy, 60-90 seconds per side. Work in batches and do not crowd the pan. Remove from oil with a spider whisk to a paper towel-lined plate and immediately sprinkle with salt.

Vinaigrette

Whisk together all dressing ingredients until well combined.

Salad

Toss together the cabbage, lettuce, spinach and cilantro. Layer on the edamame, bell pepper, carrots, mango, green onions, mint, shredded chicken, crispy wonton strips and drizzle with dressing. Squeeze with lime. Toss to combine and dig in!

Notes

This salad makes fabulous meal prep! Store the components and the dressing separately in the fridge. Alternatively, you could layer this in a jar with the dressing on the bottom and greens on the top. Dump into a bowl when ready to enjoy.

To make this vegan replace the chicken with crispy tofu (0r omit entirely) and replace the honey with agave.

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Nutrition

  • Serving Size: 1 salad
  • Calories: 545
  • Sugar: 31 g
  • Sodium: 480.3 mg
  • Fat: 20.8 g
  • Carbohydrates: 65 g
  • Protein: 27.9 g
  • Cholesterol: 56.1 mg

Find it online: https://flavorfulife.com/asian-chicken-salad-with-sesame-vinaigrette/