Asian Pea Sprout Salad

A colorful blend of vegetables, crispy oven-baked wonton strips, and pea sprouts tossed in a mouthwatering almond dressing. Healthy, filling, vegan, and oh-so-good!

Course Appetizer, Side

Cuisine Asian

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 517kcal

Author Imma

Ingredients

Pea Shoot Salad

1½ cups (64g) wonton strips (or 8 wontons wrappers)
6-8 cups (210-280g) chopped salad greens (pea sprouts, napa cabbage, Romaine lettuce, kale, spinach, etc.)
2 cups (220g) shredded carrots
1 large mango, seeded and chopped
1 large avocado, seeded and diced
2 scallions, white and green parts, sliced diagonally
2 tablespoons (20g) toasted sesame seeds
¼ cup (6g) parsley (optional)

Almond Butter Dressing

2 tablespoons (30ml) dark sesame oil
1 tablespoon (15ml) canola oil
3-4 cups (700-950ml) apple cider vinegar
1 tablespoon (15ml) soy sauce
2-3 tablespoons (30-45ml) honey
½ teaspoon (2-3g) minced garlic
½ teaspoon (2-3g) fresh ginger, peeled and grated
2 tablespoons (30g) almond butter
½ teaspoon (2-3g) salt
½-1 teaspoon (2-5g) sriracha

Instructions

Preheat oven to 400℉ (205℃). Spray a baking sheet lined with parchment or foil with cooking spray.
Cut the wonton wrappers into strips and lay them on the baking sheet.
Bake for 8-12 minutes, depending on your oven, until wonton strips are crispy and lightly golden brown. Please watch them closely so they don't burn. Remove from the oven and allow to cool.
To deep fry, heat the oil to 350-375℉ (180-190℃). Deep fry the wonton strips for 2-3 or until golden brown. Set aside.
In a large bowl, combine salad greens (napa cabbage, etc.), carrots, scallions, pea sprouts, mango, avocado, parsley, and wonton strips. Sprinkle the sesame seeds over the top.
Combine all the dressing ingredients in a jar and shake like crazy for about 2 minutes to emulsify. (You can also use a blender to make dressing.) Set aside.
Pour the dressing on the salad right before serving and toss to coat right. Serve, and enjoy!

Notes

Be sure to shake the dressing well before each use.
Double or triple the dressing recipe to have on hand for just about any salad. It even goes great on roasted vegetables.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition