This slaw was my contribution to a summer barbeque, it was pretty tasty. Like other salad recipes, I’m not going to go into too much detail, but I will talk about how to make the wonton crisps and infused oil.
To make the wonton crisps, I sliced wonton skins into 1/4-1/3 inch strips then heated up about 1/2 cup vegetable oil in a pot (the amount of oil depends on your pot size, but try to have at least half an inch of oil heated in the pan). A deep fryer would probably work better, but start by dropping a few wonton strips into the hot oil. Make sure you watch them, they burn quickly! Once they start to turn golden brown take them out with a wire “spider” or an slotted spoon and drain on paper towels. If you can find premade wonton crisps, that would probably be easier, I’ll try to improve my method, but I wasn’t completely enthused with how my crisps came out.
You’ll have a pot of oil left over, and I hate the waste oil created by frying, so I decided to repurpose it for my dressing. And I decided it would be an adventure to try infusing the oil with some good flavors for my dressing, I originally wanted to leave the solids from my infusion in my dressing but they kind of burned and formed a giant clump. I minced some garlic, ginger, and shallot, and threw it in with some sesame seeds, brown sugar and orange zest. If you’re more careful than I am fry all of the solids until they are cooked and lightly browned and then mix in the oil with the other dressing ingredients. If you have my luck, remove most of the solids, and measure out about 1/2 cup of the oil for the dressing. Enjoy!
Slaw
Napa Cabbage, shredded
Red onion
2 Valencia Orange- segments of 2 and zest of 1
2 Avocado
grilled corn (I didn’t use it, but it would probably be good, Trader Joe’s sells frozen roasted corn-win!)
wonton crisps
sesame seeds
Orange Sesame Dressing
juice of one very juicy orange
~1 T sesame oil
~1 T rice vinegar
S+P
1/2 c veg oil infused with garlic, ginger, shallot, sesame, brown sugar, and orange zest
To make the wonton crisps, I sliced wonton skins into 1/4-1/3 inch strips then heated up about 1/2 cup vegetable oil in a pot (the amount of oil depends on your pot size, but try to have at least half an inch of oil heated in the pan). A deep fryer would probably work better, but start by dropping a few wonton strips into the hot oil. Make sure you watch them, they burn quickly! Once they start to turn golden brown take them out with a wire “spider” or an slotted spoon and drain on paper towels. If you can find premade wonton crisps, that would probably be easier, I’ll try to improve my method, but I wasn’t completely enthused with how my crisps came out.
You’ll have a pot of oil left over, and I hate the waste oil created by frying, so I decided to repurpose it for my dressing. And I decided it would be an adventure to try infusing the oil with some good flavors for my dressing, I originally wanted to leave the solids from my infusion in my dressing but they kind of burned and formed a giant clump. I minced some garlic, ginger, and shallot, and threw it in with some sesame seeds, brown sugar and orange zest. If you’re more careful than I am fry all of the solids until they are cooked and lightly browned and then mix in the oil with the other dressing ingredients. If you have my luck, remove most of the solids, and measure out about 1/2 cup of the oil for the dressing. Enjoy!
Slaw
Napa Cabbage, shredded
Red onion
2 Valencia Orange- segments of 2 and zest of 1
2 Avocado
grilled corn (I didn’t use it, but it would probably be good, Trader Joe’s sells frozen roasted corn-win!)
wonton crisps
sesame seeds
Orange Sesame Dressing
juice of one very juicy orange
~1 T sesame oil
~1 T rice vinegar
S+P
1/2 c veg oil infused with garlic, ginger, shallot, sesame, brown sugar, and orange zest
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