Chicken Mini Wonton Crunch Salad, from Your Fav Duo @kalejun

• porties: Makes 4 servings
• totale tijd: 5 minutes

Ingrediënten

For the Dressing:

2 tsp grated ginger

2 cloves garlic, grated

2 tb white miso paste

2 tb low sodium soy sauce

2 tb rice vinegar

1 tb sesame oil

2 tb avocado oil

2 tb lime juice

1 tb toasted sesame seeds

For the Salad:

8 oz Tuscan Kale, ribs removed and greens thinly sliced

4 cups shredded green cabbage

½ cup julienned carrots

½ cup edamame

½ cup sliced snap peas, chopped

1 red bell pepper, thinly sliced

½ small red onion, thinly sliced

½ English cucumber, peeled and diced

1 tb avocado oil

12 oz mini wontons (chicken & cilantro wontons from Trader Joes)

⅓ cup mint leaves, roughly chopped

⅓ cup Thai basil leaves, roughly chopped

1 tb toasted sesame seeds, for garnish

Instructies

To make the dressing, add all of the ingredients to a mixing bowl and whisk until smooth. Set aside until ready to use. You can make this in advance and store in the fridge until ready to eat. To make the salad, add the kale to a mixing bowl and add 3 tablespoons of dressing. Massage the kale until its shiny and dark green. Add the cabbage, carrots, edamame, snap peas, bell pepper, red onion, and cucumber to the mixing bowl and set aside. Heat the oil over medium high heat. Add the wontons and cook, flipping occasionally until they’re crispy and warmed through, about 5 minutes. Transfer the wontons to the mixing bowl. Add the remaining dressing and toss to combine everything evenly. Top with mint, Thai basil, and sesame seeds.