- 1/8 Cup canola oil
- 12 s wonton wrappers
- 1/2 Teaspoon salt, plus more to taste
- 1/2 Cup almonds
- 6 Cups shredded Napa cabbage
- 2 Cups chopped baby bok choy
- 1 Cup shredded or julienned carrots
- 1 bunch scallions, cut into 1-inch pieces
- 1/2 Cup stemmed and sliced sugar snap or snow peas
- 1/4 Cup chopped cilantro
- 2 Tablespoons brown sugar
- 3 Tablespoons soy sauce
- 4 Tablespoons rice wine vinegar
- 2 Teaspoons sesame oil, or to taste
- 2 s cloves garlic, minced
- 2 Teaspoons freshly grated ginger
- Juice from 1/2 lime
Serve this crunchy salad as a side with lettuce wraps, tacos, or even burgers at a barbecue. The sweet and tangy flavor complements almost anything!
See all coleslaw recipes.
Heat the canola oil in a small 6-inch skillet over medium heat. Cut each of the wonton wrapper squares into 5 strips. Once the oil is hot, cook the strips in batches until golden. Season with salt, to taste, and transfer to a plate lined with paper towels. Set aside.*
Heat a small skillet over medium heat. Cook the almonds for 3-4 minutes until golden, shaking the pan frequently and keeping a close eye on them so they don’t burn. Season with salt, to taste, and set aside.
Place the cabbage, bok choy, carrots, scallions, snow peas, and cilantro in a large bowl. In a separate bowl, whisk together the sugar, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, lime juice, and salt. Just before serving, toss the vegetables with the dressing and serve with the crunchy wontons and almonds on top.
*Note: Make extra wonton strips and serve with duck sauce as a snack.
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