Asian Chopped Cabbage and Mushroom Salad With Panfried Wonton Crisps

  • Author: Aggie's Kitchen
  • Yield: 2 full servings, 4 small side servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian


  • 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”:

  • 46 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.