Follow these steps for perfect results
rice vinegar
unseasoned
light brown sugar
soy sauce
Sriracha chili sauce
fresh ginger
grated
canola oil
salt
asparagus
trimmed and cut diagonally
navel oranges
peeled and sliced
vegetable oil
for frying
won ton wrappers
cut into strips
cabbage
finely shredded
cooked chicken
cubed
ripe avocado
pitted, peeled, and cubed
green onions
trimmed and sliced diagonally
sesame seeds
toasted
Whisk together rice vinegar, brown sugar, soy sauce, chili sauce, and ginger in a bowl.
Slowly drizzle in oil, whisking constantly to create an emulsion.
Season the dressing with salt and set aside.
Bring water to a boil in a pan.
Add asparagus and cook until crisp-tender (2-3 minutes).
Drain asparagus and plunge into ice water to stop cooking.
Drain the asparagus again and set aside.
Cut off and discard ends from oranges.
Remove the peel and outer membrane from the oranges.
Slice oranges crosswise into 1/4-inch-thick rounds, then quarter the rounds.
Set the orange slices aside.
Pour oil into a pan (about 1/2 inch deep) and heat over medium-high heat until it reaches 350°F.
Add won ton strips and fry, stirring, until golden brown on both sides (about 30 seconds total).
Transfer the fried won ton strips to paper towels with a slotted spoon.
In a large serving bowl, toss cabbage, chicken, and asparagus with the prepared dressing.
Top the salad with avocado, orange slices, and fried won ton strips.
Garnish with green onions and sesame seeds.
Toast sesame seeds in a nonstick frying pan over medium heat, shaking often, until golden brown (5-7 minutes).
Expert advice for the best results
Make the dressing ahead of time for enhanced flavor.
Add other vegetables like bell peppers or carrots for extra crunch.
Adjust the amount of Sriracha to your spice preference.
Everything you need to know before you start
15 minutes
The dressing can be made a day ahead.
Arrange salad attractively in a bowl. Garnish generously with green onions, sesame seeds and wonton strips.
Serve immediately after assembling to maintain crispiness of the wonton strips.
Serve chilled
Off-dry Riesling complements the sweet and tangy flavors.
A light pale lager won't overpower the salad's flavors.
Discover the story behind this recipe
Popularized in the US as a fusion dish.
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