Asian Pea Sprout Salad-A colorful blend of vegetables tossed with a delicious almond dressing , crispy oven-baked wonton strips and pea sprouts. Healthy, filling ,Vegan and Oh so good!
Dinnng out my sister would always go crazy over salads, not me. I considered them just plain boring. Growing up in Africa, we always joked around about salad being reserved for cows. And I truly believed that… until it became something that was fashionable. What every household should be serving if they were following the food trends. And I still did not get- let’s blame this on teenage rebellion.
But, as you grow old, there is no one forcing you to eat salads- it just becomes natural progression of adults and that’s what happens to me- a sense of maturity.
Then I tried Asian Salad, the Americanized version served at most restaurants. And quickly fell in love with it- Boy, it is an explosion of flavors.
I ate it everyday for a while until my older sister busts my bubble. Just when I found a salad I truly liked – She loves doing that to me.
This salad Asian Pea Sprout Salad is another variation of this Healthy Chinese Chicken salad here.
Spring is here and these pea sprouts are popping up at local Korean food market. They sure are and I am making good use of it. Yes, I not going to lie, they were on sale for a dollar each and a girl can’t pass up a good sale. Ok, forget the sale.
These greens are packed with nutrients, my friends. They contain no fat, about 10 calories per serving full of vitamins and carotenes. Now you get it.
I used the pea sprouts as part of my salad green combination, together with Napa cabbage and Romaine lettuce; any combination of these greens would work as well. Sometimes, I use pea sprouts. The strong flavor from the spicy Asian dressing blends beautifully with the sprouts.
Now, another great reason for you to make this salad is this dressing- Baby! My one and only Asian salad dressing, I can’t get enough of it.
Can I say it is nutritious? I don’t know. Is it healthier? Yes. Not saturated with oil.
So this is how I went about it, I cut down on the oil, used only 3 tablespoons. Replaced part of it with almond butter for added flavor. Then poured in honey in place of sugar and for a spicy kick (siracha)
I have been using this dressing forever and sometimes I just want to put it on everything. Go ahead, make it.
If you want a chicken variation of this salad try this one I made a while ago
- 1 ½ cup wonton strips or 8 wontons
- 6 -8 cups chopped salad or pea sprouts Napa cabbage, romaine lettuce
- 2 cups hredded carrots
- 1 large mango seeded and chopped
- 1 large avocado seeded and diced
- 2 scallions white and green parts, sliced diagonally
- 2 tablespoon white sesame seeds toasted
- ¼ cup parsley optional
- 2 tablespoon dark sesame oil
- 1 tablespoon canola oil
- 3-4 cup apple cider vinegar
- 1 tablespoon soy sauce
- 2-3 tablespoons honey
- ½ teaspoon garlic minced
- ½ teaspoon fresh ginger grated, peeled
- 2 tablespoons almond butter
- ½ teaspoons salt
- ½-1 teaspoon sriracha
- Preheat oven to 400 degrees
- Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray. Cut wonton wrappers into strips and lay on baking sheet.
- Bake for approximately 8-12 minutes depending on your oven until wontons are crispy and lightly golden brown. You may have to wash them very closely. Remove from the oven, let cool
- If you prefer deep fry wanton for about 2-3 until golden brown. Set aside
- In a large bowl, combine Napa cabbage, carrots, scallions, pea sprouts, mango, avocado, and parsley and wonton strips. Sprinkle with sesame seeds
- Combine all the dressing ingredients in a jar and shake like crazy -to emulsify for about 2 minutes. Set aside. Be sure to shake it before each use. You may also use the blender to make dressing.
- Add dressing to salad and toss to coat right before serving Serve and enjoy