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| From An Opera Singer in the Kitchen |
After recovering from our weekend holiday, I knew it was time to get on my cooking skills and eat some good Asian-inspired meals, after the MSG incident. As of yesterday we have been hearing reports of friends in Texas receiving snow while we fellow Michiganders have NOT. How ironic can that be? Well, it was such a gorgeous sunny day I decided to make a light dinner for my hubby and I. After seeing Nasoya was having a great contest called “The Holiday Wrap-up: Recipe Challenge“, I decided to start early and challenge myself.
The light dinner consisted of a big chopped salad with delicious fried wontons, all made with Nasoya products. I accompanied it with some miso soup as a starter with the salad as a finisher. The good thing about this meal is that because you are having salad, you do not have to feel guilty about having as many as you want. Enjoy a mid-week healthy dinner!
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Fried Wonton Chopped Salad
by Noelle Kelly
Keywords: salad lunch vegan recipes on recipage vegan
Ingredients (serves 3)
20 Nasoya wonton wrappers
Wonton Filling
- 2 cups cabbage, chopped
- 1 jumbo carrot or 2 carrots, diced
- 3/4 cup crumbled Nasoya firm tofu
- 2 Tbsp Tamari or soy sauce
- 1 Tbsp sesame oil
Salad
- 4 cups chopped romaine and red leaf lettuce
- 1 cup red peppers, julienned
- 1/2 cup shredded daikon
- 1/2 cup green onion, chopped 1/2 inch thick
- 3 tsp Gomashio (black sesame seed/sea salt mixture)
Dressing
- 1/2 orange, juiced
- 2 tsp umeboshi plum vinegar
- 2 Tbsp sesame oil
- 1 tsp ground ginger
- 1 avocado, sliced
Instructions
For filling:
In a sauce pan, heat sesame oil and stir-fry cabbage, carrots, tofu for 5-10 minutes until cabbage is transparent and carrots tender. Add soy sauce and cook for 5 more minutes.
Take 20 wonton wrappers and place 1 to 1 1/2 tsp of filling and moisten the edges of the wrapper and seal diagonally and press dough together. Set aside and repeat for the rest of the wrappers.
Heat 1 cup of sesame oil in pan on medium high heat. Sprinkle a bit of water to assure that oil is hot enough by the splattering.
Fry the wontons until golden brown. Place on a paper towel to drain excess oil and cool.
For Salad:
Wash lettuce and remove excess water in salad spinner. Add lettuce to a salad bowl and add red peppers, green onion, gomashio.
For Salad dressing:
In a little bowl, place shredded daikon, sesame oil, vinegar, orange juice and ginger and mix.
Toss salad with dressing and serve on plates. Decorate with 4 avocado slices and 5-6 wontons.
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