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Prep time
45 minutes
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Cook time
1 hour
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Serves
4
Author Notes
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
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Ingredients
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2
grilled or baked teriyaki chicken breasts
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4 ounces
won ton pi cut into 1/3-inch wide strips
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8 cups
chopped napa cabbage
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1 cup
shredded red cabbage
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1 cup
shredded carrot
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3 ounces
blanched and thinly sliced snow peas (optional)
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4 pieces
green onions (scallions)
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1/3 cup
unseasoned rice vinegar
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2 tablespoons
sweet mirin
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2 1/2 tablespoons
soy sauce (not lite)
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3 teaspoons
sesame oil
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1/4 cup
canola oil
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1 1/2 tablespoons
brown sugar
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1 tablespoon
roasted sesame seeds
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freshly ground black pepper to taste
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cilantro for garnish (optional)
Directions
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Slice grilled chicken breasts into thin strips, refrigerate until ready to use.
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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.
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Toss together napa and red cabbage, carrots, sliced snow peas if using, and scallions. Keep chilled in the refrigerator.
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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.
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