a very light refreshing asian salad by Guy Fieri. The fried wonton skins add a great crunch.
Ingredients: [‘extra virgin olive oil’, ‘minced ginger’, ‘garlic’, ‘brown sugar’, ‘soy sauce’, ‘mirin’, ‘sesame oil’, ‘rice wine vinegar’, ‘napa cabbage’, ‘green cabbage’, ‘carrot’, ‘red onion’, ‘red bell pepper’, ‘bok choy’, ‘bean sprouts’, ‘snap peas’, ‘green onion’, ‘wonton skins’, ‘peanuts’]
Quantity of Ingredients: [“1/4 cup extra virgin olive oil”,”3 tablespoons minced ginger”,”1 tablespoon minced garlic”,”2 tablespoons brown sugar”,”5 tablespoons soy sauce”,”4 tablespoons mirin or 4 tablespoons white wine”,”1 teaspoon sesame oil”,”1/4 cup rice wine vinegar”,”1 cup thinly sliced napa cabbage”,”1/2 cup thinly sliced green cabbage”,”1 cup julienned carrot”,”1/2 cup thinly sliced red onion”,”1/2 cup thinly sliced red bell pepper”,”1/2 cup thinly sliced bok choy”,”1/2 cup bean sprouts”,”1/2 cup julienned snap peas”,”1/2 cup julienned green onion”,”15 wonton skins, fried “,”1/4 cup peanuts (to garnish)”]
Number of Servings: 4
Steps: [‘In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown.’, ‘Add brown sugar, soy sauce, and mirin.’, ‘Saute for 5 minutes and remove from heat.’, ‘When cool whisk in olive oil, sesame oil and rice wine vinegar.’, ‘Mix all vegetables in a bowl and toss with dressing.’, ‘Garnish with crushed wontons and peanuts.’]