Crispy Asian Slaw

Recipe from

Southern Living


Vegetable oil
4 won ton wrappers, cut into 1/2-inch strips
1 tablespoon diced fresh ginger
2 pounds napa cabbage
1 small carrot
4 ounces snow pea pods


Pour oil to a depth of 1/2 inch into a large heavy skillet. Fry won ton strips in batches in hot oil over medium-high heat until golden. Drain on paper towels, reserving drippings in skillet; set strips aside.

Sauté ginger in reserved drippings until crisp; drain on paper towels.

Cut cabbage, carrot, and snow peas into thin strips; place in a large salad bowl. Add ginger; drizzle with Sesame-Soy Vinaigrette, tossing gently. Serve with won ton strips.

Chef Todd Jurich,

Todd Jurich's Bistro, Norfolk, Virginia,

Southern Living

August 1997
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