Aggie's Kitchen

Asian Chopped Cabbage and Mushroom Salad With Panfried Wonton Crisps


As much as I love salads, I haven’t been into them so much lately. I think I’m kind of bored with them maybe? That’s really what it is. We all get into our routines with what we eat, and variations of my super salad just hasn’t been cutting it these days. This salad though, this salad got me and my friend Julie excited last week.

This simple Asian Chopped Salad was the result of what we thought were going to be vegetarian dumplings. We created a vegetarian filling to try in a dumpling but to be honest, I wasn’t thrilled with how they were turning out. While Julie was cutting out her dumplings into a round shape with a biscuit cutter, the outer scraps were collecting into a pile on the cutting board. Being from the “waste not” mentality, I couldn’t bear to throw them in the trash, so I fried them up in a little bit of oil until they were crisp. We added them to our “reject” vegetarian dumpling filling and voila – this amazing salad was born.


I love everything about this salad. The crunch from the veggies and the fried wonton scraps makes it so good. And the dressing was incredibly simple – a little rice vinegar, sesame oil and soy sauce.

Nakano Rice Vinegar

I love having my pantry and fridge stocked with Asian basics like rice vinegar, sesame oil and soy sauce. I’ve been really into those flavors lately, and with just a few splashes you can really amp up a simple meal, or salad, like this one. Rice vinegar is such a fun condiment to play with, it adds a nice flavorful tang to any vegetable or salad (like this simple cucumber salad). If you are always looking for ways to add flavor without calories, it’s a great option.


We topped the salad with those Asian Turkey Meatballs we baked up on the same day. It turned the salad into a nice “real” meal and I seriously can’t wait to make this again!

Print Recipe

Asian Chopped Cabbage and Mushroom Salad With Panfried Wonton Crisps

Yield: 2 full servings, 4 small side servings


  • 8 oz sliced baby bella mushrooms, chopped
  • 1 tablespoon olive oil
  • pinch salt and pepper
  • 3 cups shredded Napa cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup green onions
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon vegetable or canola oil
  • 2 teaspoons Nakano rice vinegar
  • 2 teaspoons low sodium soy sauce
  • small pinch salt and pepper (optional)

For the "crisps":

  • 4-6 wonton wrappers, cut into strips
  • 1 teaspoon olive oil



  1. Prepare mushrooms by heating wok or nonstick skillet over medium high heat. Add oil, then mushrooms, salt and pepper. Saute for 8-10 minutes until mushrooms cooked through.
  2. In a large bowl add cabbage, carrots, green onions, and fresh ginger. Drizzle oils, rice vinegar and soy sauce and gently but thoroughly toss together . Add slightly cooled mushrooms to salad and toss again. Taste for seasoning and add salt and pepper if needed.
  3. To prepare the wonton croutons: Heat oil in a large non stick pan. Add wonton strips to pan. Cook and toss in pan until browned and crisp. Sprinkle with salt if desired. Add to salad.

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For more ideas on how to use Nakano rice vinegars to splash on flavor (without the calories) to your meals visit Nakano on Facebook.

(Disclosure: I have a working relationship with and received products and compensation from Nakano, but my opinions are always my own. I developed this recipe using their product, but Nakano is a product you would already find in my home.)

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31 Responses to “Asian Chopped Cabbage and Mushroom Salad With Panfried Wonton Crisps”

  1. JulieD posted January 28, 2013 at 2:21 pm

    I’m still dreaming about this salad!! So excited for you and so glad we got together. Let’s set a date in March!! Can’t wait to make this salad myself! 🙂

    • Aggies Kitchen posted January 28, 2013 at 2:29 pm

      I’m dying to make it again!! It turned out great Julie, our cooking minds work well together 🙂

  2. Alyssa (Everyday Maven) posted January 28, 2013 at 2:27 pm

    I love when dishes like this happen by accident and they are delicious! Looks great 🙂

    • Aggies Kitchen posted January 28, 2013 at 2:30 pm

      Me too! Total reject salad = Amazing! 🙂 Thanks Alyssa!

  3. Erica posted January 28, 2013 at 2:47 pm

    Crunch in a salad is SO key! I always add a few tortilla chips to mine ;). Love the homemade wonton crisps. GREAT salad Aggie! Hope you and your family are well

  4. Liz @ The Lemon Bowl posted January 28, 2013 at 2:48 pm

    LOVE the idea of toasting the wonton wrappers!!! This salad is right up my alley – I buy rice vinegar in bulk. YUM!!

  5. Cassie | Bake Your Day posted January 28, 2013 at 3:11 pm

    I love these flavors, Aggie! And I love the idea of using the meatballs for a protein on the salad.

  6. Cookin Canuck posted January 28, 2013 at 3:13 pm

    Oh my goodness, this look fantastic! It’s filled with all the flavors I adore, and I know my kids would go crazy for a salad with meatballs in it.

  7. Heather (Heather's Dish) posted January 28, 2013 at 3:41 pm

    The crispy wontons are over the top – I love it!

  8. Meagan @ A Zesty Bite posted January 28, 2013 at 4:36 pm

    I love what you did with the wonton wrappers. This salad is amazing!

  9. Heather | Farmgirl Gourmet posted January 28, 2013 at 4:38 pm

    Whaaaaaaaaaat? For reals…we should be neighbors. I’ll bring the sushi for breakfast if you make this for lunch. 🙂 Sounds incredible!!

  10. Ashley posted January 28, 2013 at 5:19 pm

    What a great improv! Love those happy little stumble ons in the kitchen. 🙂

  11. Melanie @ Nutritious Eats posted January 28, 2013 at 7:41 pm

    Delicious! I love asian salads. I haven’t made one in ages and I bet the meatballs were extra yummy on top.

  12. Mary posted January 29, 2013 at 1:18 am

    This is my kind of food! Sesame oil, vinegars and soy sauce are some of my favorite condiments. I’d be lost without them.

  13. Adrian (What the Heck is Filipino Food) posted January 29, 2013 at 6:06 am

    Love the use of wonton crisps. I know what you mean, I too have been growing tire of my usual salads but I recently used rice wine vinegar, lime, sugar, mint and chilli as my dressing and it makes everything pop!

  14. Bree posted January 29, 2013 at 7:15 am

    Looks straight out of a restaurant! Yum!

  15. Robyn Stone | Add a Pinch posted January 29, 2013 at 8:17 am

    This looks fabulous, Aggie!

  16. claire @ the realistic nutritionist posted January 29, 2013 at 9:39 am

    Ah!! I love asian salads. I always order them when I go out. What a fabulous way to eat one healthfully at home!

  17. katie posted January 29, 2013 at 10:48 am

    Oh Aggie this salad sounds awesome!!!

  18. Katrina @ Warm Vanilla Sugar posted January 29, 2013 at 11:51 am

    This is so gorgeous! Love this recipe!

  19. leslie posted January 29, 2013 at 4:03 pm

    I am in a salad rut too! This would certainly cure it!

  20. Jen @ Savory Simple posted January 29, 2013 at 9:24 pm

    I haven’t been that into salads lately, either, though I need to start pushing myself more in that direction. This looks fab!

  21. kirsten@FarmFreshFeasts posted January 30, 2013 at 10:39 am

    This looks so pretty, Aggie. I love how you turned perfectly edible ‘waste’ food into something new and delicious–I really like crunch in a salad, too.


  22. Kiersten @ Oh My Veggies posted January 30, 2013 at 4:45 pm

    This salad sounds like the perfect light lunch! I’m glad something good came out of the vegetarian wontons that wouldn’t work out. 🙂

  23. Amy (Savory Moments) posted January 30, 2013 at 7:02 pm

    What a lovely salad – this recipe definitely makes salads more exciting and changes them up a bit!

  24. Natalie posted February 1, 2013 at 10:27 pm

    I love it when random scraps of stuff turn out fantastic! I’m loving this salad, too! Those pieces add just enough oomph without turning it into a fried fest. Love it!!

  25. Susan posted February 5, 2013 at 8:43 pm

    What an inspired salad! Love the addition of the meatballs to make a more complete meal ! You’re so smart!

  26. Feast on the Cheap posted February 15, 2013 at 10:55 am

    This looks so flavorful!

  27. Laura (Blogging Over Thyme) posted February 25, 2013 at 11:50 am

    This looks so delicious! And love how you used wonton wrappers as a great crunchy garnish–so creative, never would have thought of that!

    Just discovered your blog and excited to stick around and check out more! 🙂


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