Elevate your salad game with this Asian-inspired Crispy Wonton Salad. Featuring crunchy wonton strips, fresh vegetables, and a zesty wakame dressing, it's the perfect fusion of texture and flavuor. Pair it with Gaga's Raw Vegan Kimchi for an umami-packed, plant-based delight!
Ingredients:
For the salad:
- Natural cooking oil (for frying)
- 5 wonton skins, cut into strips
- 1/2 carrot, grated
- 1/2 Lebanese cucumber, grated
- 1 cup shredded purple cabbage
- 5 stems coriander, roughly chopped
- 1/2 cup blanched edamame beans
- 1/4 cup Gaga's Raw Vegan Kimchi
For the dressing:
- 1 tsp white miso paste
- 2 tsp light soy sauce
- 2 tsp rice vinegar
- 1 tsp maple syrup
- 1/2 tsp grated ginger
- 1 tsp Tasmanian Wakame Flakes
Method:
-
Fry the wonton strips:
Heat natural cooking oil in a small pot over medium heat. To test if the oil is ready, drop a small piece of wonton skin into the oil—it should sizzle and float to the top immediately. Once the oil is hot enough, carefully fry the wonton skin strips in batches until golden and crispy. Drain on a paper towel and set aside. -
Prepare the dressing:
In a small bowl, whisk together white miso paste, light soy sauce, rice vinegar, maple syrup, grated ginger, and Tasmanian Wakame Flakes until smooth. -
Assemble the salad:
In a large bowl, combine the grated carrot, cucumber, shredded purple cabbage, coriander, blanched edamame beans, and Gaga's Raw Vegan Kimchi. -
Dress the salad:
Pour the dressing over the vegetables and mix thoroughly to coat. -
Finish with crispy wonton strips:
Scatter the fried wonton strips over the salad just before serving for an added crunch.
Tips for Serving:
This salad is perfect as a light lunch, appetizer, or side dish. For an added protein boost, pair it with grilled tofu or a sprinkle of sesame seeds.