I rarely throw out old cookbooks. On the contrary, the older and more well-worn they are, the better. But recently, I had to toss out a cookbook that I found at a garage sale only because it had completely fallen apart at the seams. It was from 1964 and simply called “Delicious Asian Recipes.” This tattered little book served its purpose though. Out of it came two of my favorite dressings. Both go splendidly with a refreshing and healthful chicken salad that’s perfect for spring and summer!
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| Servings |
Ingredients
For the Salad:
- 14 ounce package wonton wraps, thawed
- 1 cup vegetable oil for frying
- 2 tablespoons sesame seeds, toasted
- 1/2 cup roasted and salted cashews (or slivered almonds, toasted)
- 2 cups cooked chicken, large shred or cubed
- 5 cups Napa cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup baby snapped peas
- 3 green onions, sliced thin on diagonal (about 1/2 cup)
- 1 large carrott, grated
- 1 large orange, peeled and cut into small bite-sized pieces
- 1/4 cup dried cranberries
- salt and pepper to taste
For Dressing #1 Tangy Asian Vinaigrette:
- 4 tablespoons grape seed or avocado oil
- 2 tablespoons toasted sesame seed oil
- 1/3 cup rice wine vinegar
- 2 tablespoons brown sugar
- 2 teaspoons chili garlic sauce (or chili sauce)
- 1/4 teaspoon fresh ginger, minced
- salt and pepper as needed
For Dressing #2 Sweet and Spicy Honey Dijon:
- 6 tablespoons grape seed or avocado oil
- 2 tablespoons sesame seed oil (I used toasted sesame seed oil)
- 2 tablespoons red wine or apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 clove fresh garlic, minced
- salt and pepper to taste
Instructions
For the Salad:
- Step #1 Heat oil in a deep skillet. Stack wonton wraps and slice in ¼ inch strips. When oil reaches 350 degrees, add wonton strips and fry, stirring gently with a fork or tongs for about 30 seconds or until golden brown. (Strips will brown quickly!) Gently remove with a slotted spoon or tongs and drain on paper towel. Step #2 Place a dry skillet on medium high heat. Add sesame seeds and toast, shaking pan back and forth, until golden to medium brown in color. Pour into bowl. Return pan to heat and add slivered almonds (if using in place of cashews.) Toast slivered almonds, stirring constantly, until golden brown, about 3-4 minutes. Place in a bowl and set aside. Step #3 Make dressing of your choice and refrigerate until ready to serve. Step #4 In a large bowl, sesame seeds, almonds or cashews, chicken, Napa cabbage, red cabbage, snap peas, green onions, carrot, orange pieces and dried cranberries. Step #5 Pour dressing of choice over mixture and toss to combine. Add salt and pepper to taste. Serve chilled.
For Dressing #1 Tangy Asian Vinaigrette:
- Whisk together all ingredients until well combined.
For Dressing #2 Sweet and Spicy Honey Dijon:
- Combine ingredients and whisk together until thickened.
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