Wonton Salad Recipe
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.6 out of 5 stars
(7)
Ingredients
6 servings
- 12 ounces mini wontons, frozen (I used Trader Joe’s mini chicken wontons; feel free to use others!)
- 2 tablespoons olive oil
- 3 Persian cucumbers, or thinned-skinned cucumbers, roughy 2 -2 ½ cups
- 1/4 cup chives, or scallions, sliced
- ¼ cup mint, chopped, packed
- 1-2 teaspoons fresh hot chili pepper, thinly sliced
- 1 teaspoon garlic, grated
- 1 teaspoon ginger, grated or use ginger paste
- 1 teaspoon lemongrass paste, optional but tasty!
- 2-2 ½ tablespoons soy sauce, more to taste
- 2 tablespoons rice wine vinegar
- 2 tablespoons maple syrup , honey syrup, or sugar
- 1 tablespoon fresh lime juice, more to taste.
- 1-2 teaspoons sriracha
- 1 teaspoon fish sauce- optional
- salt and pepper to taste
- Optional garnishes: toasted sesame seeds, peanut chili crunch, or Chili Crisp.
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Preparation
Step 1
Cook the wontons
Step 2
Heat oil in a large non-stick skillet over medium heat and add the frozen mini wontons in a single layer. Flip as they get golden, cooking until cooked through, roughly 10-12 minutes. Let cool. If using regular-sized wontons, see notes.
Step 3
While the wontons are cooking, prepare the salad
Step 4
. Score the cucumbers with the tines of a fork. This helps them “catch” the dressing. Slice and place in a large bowl. Add the chopped mint, chives and thinly sliced chili pepper. Grate the garlic and ginger over the bowl. Add lemongrass paste if using.
Step 5
Add the soy sauce, rice wine vinegar, maple syrup , lime juice and sriracha and mix well.
Step 6
Toss in the cooled wontons and add salt and pepper to taste (or add a splash of fish sauce!)
Step 7
Chill until ready to serve.
Step 8
Garnish with sesame seeds, or our chili crisp.
Step 9
Save recipe for the next time?
