Miles and I had this last night before we went rock climbing.
Good one, Mary.
But for realsies, this salad was a perfect balance of fresh veggies and herbs, crispy wonton strips and a creamy peanut dressing to tie to it together.
Asian flavors like sesame, ginger and soy sauce made the dressing super flavorful. I think you’ll find that once you make it, you’ll keep looking for things to put it on.
Chopped Salad with Crispy Wonton Strips and Asian Peanut Dressing
Asian Peanut Dressing:
- 1/3 cup natural smooth peanut buttter
- 1 clove garlic, finely grated
- 1 inch fresh ginger, peeled and finely grated
- 1/8 tsp red chili pepper flakes
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp fresh lime juice
- 1 tsp light brown sugar
- 4 Tbsp hot water
Fried Wonton Strips:
- 2 Eggroll sheets, cut into ribbons (see picture) *You can find these at any asian store and big grocery stores
- coconut oil, (enough to coat bottom of small pan generously)
- sprinkle of sea salt
- 2 chopped heads of Romaine
- 1 english cucumber
- 1 avocado
- 1/4 cup toasted sesame seeds
- 1 carrot peeled into ribbons
- 1 bell pepper (you choose the color) finely diced
- 1/2 cup finely chopped red onion
- 1/2 chopped fresh cilantro
- Fried Wonton strips
- To make dressing, combine ingredients (except water) in small bowl and whisk together until smooth. Add water 1 Tbsp at a time until dressing is pourable and peanut butter is lightened in color. Refrigerate until ready to use.
- Assemble salad however you choose.
- To fry wonton strips, heat a small non-stick pan over medium high heat and add coconut oil.
- Drop in strips a few at a time so not to crowd pan. They brown really easily so turn them after about 15-20 seconds depending on how hot your oil is. Add more strips and continue until they’re all fried.
- Drain on a paper towel and sprinkle with salt immediately after they are removed from the oil.
- Add crispy strips to salad, top with dressing and enjoy!