Name: Asian Chopped Cabbage and Mushroom Salad With Panfried Wonton Crisps
Cuisine: Asian
Ingredients: 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); 4-6 wonton wrappers, cut into strips; 1 teaspoon olive oil

Ingredients

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

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Instructions

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.
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.
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.