Ingredients
Scale
For the salad:
- 1 head of romaine, shredded
- 1 C red cabbage, shredded
- 1/2 red pepper, julienned
- 1/2 C cilantro
- 1/2 C edamame, shelled
- 1/2 C shredded carrots
- 1/2 C sliced mushrooms
- 6 4x4" won ton sheets, sliced thin
For the dressing:
- 1/4 C smooth peanut butter
- 1 C cilantro
- Juice from 2 limes ( about 1/4 C)
- 1 tbsp cider vinegar
- 2 tbsp rice wine vinegar
- 1 tbsp gochujang sauce
- 2 tsp sesame oil
- 1 tsp sugar or honey
- 1 tsp sesame seeds
- 2 tbsp sweet chili sauce
- 2 tsp chopped fresh ginger
- 2 green onions sliced thin
- 4 tbsp neutral oil (vegetable oil)
Instructions
- To assemble salad: toss romaine, carrots, mushrooms, red cabbage, mushrooms, and red bell peppers together.
- Mix together all dressing ingredients and blend in a blender or food processor until combined and smooth.
- Pour generously over salad and toss with edamame and cilantro.
- In a small sauce pan, add 1 tbsp oil with julienne won tons and toss frequently while cooking over medium heat until browned and crispy.
- Top salad and enjoy.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salad
- Cuisine: Asian American
Nutrition
- Serving Size: 1 salad
- Calories: 554
- Sugar: 8.4 g
- Sodium: 322 mg
- Fat: 42.6 g
- Carbohydrates: 37.1 g
- Protein: 11.6 g
- Cholesterol: 0 mg