Crispy Asian Slaw

Recipe from Southern Living

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  • 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
  • Sesame-Soy Vinaigrette


  1. 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.
  2. Sauté ginger in reserved drippings until crisp; drain on paper towels.
  3. 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.
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