Crunchy Asian Wonton Salad Recipe

Prepare and fry wontons

Heat vegetable oil in a medium heavy-bottomed pot or deep skillet to 350°F (175°C). Pat wonton wrappers dry if damp. Working in small batches (6–8 at a time), carefully lower wrappers into the hot oil. Fry until golden brown and crisp, about 30–60 seconds per side, using tongs to flip. Remove with a slotted spoon to a paper towel–lined tray and immediately sprinkle with 1/2 teaspoon salt while still hot. Let cool; they will crisp further as they cool.

In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, soy sauce, rice vinegar, lime juice, sesame oil, honey, minced garlic, and grated ginger until smooth.

Taste and adjust seasoning: add the 1 tablespoon water a little at a time if the dressing is too thick. Add up to 1/4 teaspoon additional salt if needed. Chill in refrigerator while preparing the salad to allow flavors to meld (10–15 minutes).

Combine salad greens: In a large mixing bowl, add chopped romaine (4 cups) and shredded rainbow cabbage (2 cups). Toss to combine.

Add vegetables: Add sliced red bell pepper, julienned cucumber, and shredded carrots to the greens. Toss gently to distribute evenly.

Dress the salad: Pour about 3/4 of the Creamy Thai Dressing over the salad (reserve ~1/4 for serving). Using salad tongs or two large spoons, toss thoroughly until the leaves and vegetables are lightly coated. Add more dressing to taste if desired.

Plate and finish: Divide the dressed salad among 4 plates or a large serving platter. Scatter the crunchy fried Asian noodles on top for texture.

Top with wontons: Arrange 5–6 crispy wontons per serving (about 24 total) over the salad so they remain crunchy. If preparing ahead, keep wontons separate until just before serving to preserve crispness.

Garnish: Sprinkle toasted sesame seeds, sliced green onions, and chopped cilantro evenly over each serving. Offer the reserved dressing on the side.