I have to admit, as much as I love vegetables and a mostly vegetarian diet, I’m not a huge fan of entrée salads. I would rather have a good veggie burger or pasta primavera. However, I do love salads that have a lot of different textures and flavors. This salad is a crunch lover’s dream and the sweet and tangy flavors explode in your mouth. I would eat this for dinner any night of the week.
adapted from: Chloe’s Kitchen (a fabulous 1st cookbook from an amazing vegan chef)
¼ cup rice vinegar
2 tablespoons canola oil
1-2 tablespoons brown sugar
1 tablespoon orange marmalade
1 ¼ tsp chili garlic sauce (recommended: Huy Fong)
egg-free gyoza or wonton wrappers
canola oil for frying
4 oz mixed greens of choice
1 cup shredded red cabbage
¼ cup shredded carrot
1 scallion, trimmed and thinly sliced
1 (11oz) can Mandarin orange segments, drained
½ cup chopped roasted peanuts
To make the dressing: in a blender, process vinegar, oil, brown sugar, marmalade, and chili garlic sauce until smooth. Adjust sweetness to taste.
To make the crispy wontons: Using a pizza cutter or sharp knife, stack some wrappers and and cut into ¼” strips. Fill a small skillet with ½” oil and heat over medium heat until one strip of wonton sizzles when dropped into the oil. Gently place wonton strips into the heated oil and fry until crisp, about 15-20 seconds, watching very carefully so that they don’t burn. Drain on paper towels.
In a large bowl, combine greens, cabbage, carrots, scallions, oranges, and peanuts. Toss with desired amount of dressing and top with a handful of crispy wontons.