This salad is the tastiest way to eat your veggies, and the dressing is deliciously addicting and very easy to make. It is a great dressing to use on any vegetable or protein. It is better than any store-bought or restaurant version.
Swap option: Use fresh citrus segments instead of canned tangerines.
- 5 green onions, white parts only, thinly sliced
- 1 tablespoon Chinese dry mustard, mixed with 1 tablespoon water
- 1/3 cup Japanese pickled ginger, packed
- 1/2 cup lime juice
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1/2 cup honey
- 2/3 cup Japanese soy sauce
- 1/3 cup rice vinegar
- 2 tablespoons minced ginger
- 2 cups peanut oil
- 1 cup canned tangerines, strained
- 5 cups Napa cabbage, cut into thin strips
- 2 carrots, peeled and cut into thin strips
- 1 head radicchio, cut into thin strips
- 4 cups mixed baby greens
- 2 pounds boneless skinless chicken, cooked, cooled and diced
- 3 cups frying oil
- 5 wonton skins
- 2 tablespoons toasted sesame seeds
For the dressing:
Combine all the ingredients except the peanut oil in a blender. Blend them thoroughly.
With the blender running, slowly drizzle in the peanut oil until the dressing is smooth and even. You can use immediately or store in an air tight container for a week.
For the salad:
1. In a large salad bowl, toss the tangerine, cabbage, carrots, radicchio, greens and chicken.
2. Heat about 3 cups of oil in a small saucepan over medium-high heat. Cut the wonton skins into 1/4-inch wide strips. When the oil reaches 365°F, fry the strips until they are golden brown, about 30 seconds on each side. Drain the wonton strips on a paper towel-lined plate and let cool. You'll need about 2 cups wonton strips.
3. Toss your salad with 1 cup of the dressing and the wonton strips. Add more dressing if needed, a little at a time.
4. Sprinkle the salad with the sesame seeds and serve.
Reprinted with permission from 101 Asian Dishes You Need to Cook Before You Die by Jet Tila.