This is a terrific main dish salad. The combination of crunchy Napa cabbage, teriyaki chicken, crispy won ton strips and tangy dressing can't be beat. Omit the chicken and replace it with teriyaki tofu for a vegetarian version. —Kiyo Miller
grilled or baked teriyaki chicken breasts
won ton pi cut into 1/3-inch wide strips
chopped napa cabbage
shredded red cabbage
blanched and thinly sliced snow peas (optional)
green onions (scallions)
unseasoned rice vinegar
2 1/2 tablespoons
soy sauce (not lite)
1 1/2 tablespoons
roasted sesame seeds
freshly ground black pepper to taste
cilantro for garnish (optional)
In This Recipe
Slice grilled chicken breasts into thin strips, refrigerate until ready to use.
Deep fry won ton pi strips in batches that will fit in your pot without crowding, until golden brown, turning once. Each batch takes just a minute or so. Drain on paper towels. You may do this step a few days in advance. Refrigerate cooked won ton strips in a Ziploc bag until ready to use.
Toss together napa and red cabbage, carrots, sliced snow peas if using, and scallions. Keep chilled in the refrigerator.
For the dressing, combine vinegar through sesame seeds in a large jar. Add a few grinds of pepper if you wish. The dressing can be made up to a few days in advance. Remove from the refrigerator an hour before serving the salad. Shake well.