Crunchy Asian Wonton Salad Recipe

1. 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.

2. 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.

3. 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).

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

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

6. 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.

7. 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.

8. 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.

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