Fried Wonton Chopped Salad

Photo: Noelle Ferrada Kelly

Ingredients

20 Nasoya wonton wrappers

Wonton Filling

2 cups cabbage, chopped

1 jumbo carrot or 2 carrots, diced

3/4 cup crumbled Nasoya firm tofu

2 tablespoons Tamari or soy sauce

1 tablespoon sesame oil

Salad

4 cups chopped romaine and red leaf lettuce

1 cup red peppers, julienned

1/2 cup shredded daikon

1/2 cup green onion, chopped ½ inch thick

3 teaspoons Gomashio (black sesame seed/sea salt mixture)

Dressing

1/2 orange, juiced

2 teaspoons umeboshi plum vinegar

2 tablespoons sesame oil

1 teaspoon ground ginger

1 avocado, sliced

Preparation

For filling: In a sauce pan, heat sesame oil and stir-fry cabbage, carrots, tofu for 5-10 minutes until cabbage is transparent and carrots tender. Add soy sauce and cook for 5 more minutes.

Take 20 wonton wrappers and place 1 to 1 1/2 tsp of filling and moisten the edges of the wrapper and seal diagonally and press dough together. Set aside and repeat for the rest of the wrappers.

Heat 1 cup of sesame oil in pan on medium high heat. Sprinkle a bit of water to assure that oil is hot enough by the splattering.

Fry the wontons until golden brown. Place on a paper towel to drain excess oil and cool.

For Salad: Wash lettuce and remove excess water in salad spinner. Add lettuce to a salad bowl and add red peppers, green onion, gomashio.

Salad Dressing: IN a little bowl, place shredded daikon, sesame oil, vinegar, orange juice and ginger and mix.

Toss salad with dressing and serve on plates. Decorate with 4 avocado slices and 5-6 wontons.