3 ounces snow peas, blanched and sliced thin (optional)
4 green onions, sliced thinly
won ton pi cut into thin strips about ⅓" wide (I used about 4 ounces from the 10 ounce package for the salad and the rest I used for larger chips)
Dressing:
⅓ - ½ cup rice vinegar, depending on how tangy you like your dressing (unseasoned)
2 tablespoons sweet mirin
2½ tablespoons soy sauce (not light or less sodium)
3 teaspoons sesame oil
¼ cup canola oil
1½ tablespoons brown sugar
1 tablespoon toasted sesame seeds
ground black pepper to taste
Preparation
Toss together the shredded napa cabbage, red cabbage, carrots, sliced snow peas and green onions. Keep chilled in the refrigerator until ready to use (either in a bowl or Ziploc freezer bag).
Deep fry the won ton strips until golden brown. I use a medium-sized pot and fry the won ton strips in batches. They cook quickly so watch them closely. Drain on paper towels and sprinkle a little salt over each batch. The won ton strips can be made a day in advance (store in a plastic bag in the refrigerator).
Place all of the dressing ingredients in a jar. Shake well.
When you are ready to serve the salad, toss the vegetables with some of the dressing. Divide salad into 4 bowls placing chicken strips to one side. Scatter won ton strips over the salad. Serve with extra dressing.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2017/06/19/chinese-chicken-salad/