Asian Salad

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!

Course Appetizer

Cuisine Asian

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 467kcal

Author Imma

Ingredients

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

Almond dressing

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

Instructions

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

Nutrition