Categories: Salad
Ingredients
- For the crispy wontons:
- 3 (8-inch) square wonton wrappers or 6 (4-inch) square wrappers
- Vegetable oil, for frying
- Kosher salt
- For the dressing:
- 1/3 cup peanut or vegetable oil
- 1/3 cup unseasoned rice vinegar
- 1 tbsp. Chinese hot mustard
- 1 tbsp. soy sauce
- 1 tsp Sriracha
- 1 tsp sesame oil
- 1 tbsp. honey
- 3 garlic cloves
- 1/2 tsp kosher salt
- For the salad:
- 1/2 rotisserie chicken
- 1/2 medium heat napa cabbage, cut into 1/2-inch slices
- 1 cup shredded red cabbage
- 1 cup cilantro leaves, roughly chopped
- 1 small carrot, cut into julienne strips
- 1/2 cup thinly sliced red onion
- 4 scallions, thinly sliced
Directions
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Make the crispy wontons: Stack the wonton wrappers on top of each other. Cut the wrappers into strips 1/2-inch wide and 4 inches long.
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In a medium saucepan, heat 3 inches of oil over medium-high heat until one of the strips puffs up and sizzles as soon as it hits the oil. Working in batches, drop a handful of the wonton strips at a time into the oil and fry until puffed and golden, about 30 seconds. Using a slotted spoon, transfer the fried strips to paper towels and sprinkle generously with salt. Repeat until done.
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Make the dressing: In a blender, combine the peanut oil, rice vinegar, mustard, soy sauce, Sriracha, sesame oil, honey, garlic and salt and blend until smooth.
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Make the salad: Remove the skin from the chicken and discard. Using your hands, shred the meat into very thin pieces you would want to eat in a salad.
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Place the meat in a bowl with the napa and red cabbages, cilantro, carrot, red onion and scallions. Pour in 1/2 cup of the dressing, toss to coat, and top with the wonton skins. Serve the remaining dressing on the side for salad touch-ups.