Asian Salad Recipe

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with Cajun seasoning, kosher salt, and lime juice until evenly coated.

Cook shrimp

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1.5-2 minutes per side (total 3-4 minutes), until opaque and just cooked through. Remove from heat and set aside to cool slightly.

Prepare wrappers

Stack wonton wrappers and cut each into quarters or strips as desired for crisp shapes (about 6 wrappers yields many crisps). Pat pieces dry if damp.

Fry wontons

In a small heavy skillet, heat 1/4 cup neutral oil over medium-high heat until shimmering but not smoking (about 350°F / 175°C). Fry wonton pieces in batches, turning once, until golden and crisp, about 30-60 seconds per side. Use a slotted spoon to transfer to a paper towel-lined plate and immediately sprinkle with 1/8 tsp salt. Let cool — they will crisp further as they cool.

Combine dressing

In a small bowl or jar, whisk together hoisin sauce, rice vinegar, soy sauce, grated ginger, sesame oil, neutral oil, honey, and lime juice until smooth.

Adjust consistency

Add 1 tablespoon warm water and whisk to thin to a pourable vinaigrette. Taste and adjust: add more lime for brightness, honey for sweetness, or soy for salt. Set aside.

Prep produce

Thinly slice red napa cabbage into ribbons and place in a large mixing bowl. Tear or chop butter lettuce into bite-sized pieces and add to the bowl. Slice avocado in half, remove pit, scoop flesh and cut into 1/2-inch cubes. Thinly slice green onions on the bias. Drain or segment mandarins if using fresh.

Toss salad

Add 2 tablespoons of the ginger-hoisin vinaigrette to the cabbage and lettuce and toss gently to coat (reserve remaining dressing). Add mandarin segments, sliced green onions, and most of the avocado (reserve a few slices for garnish). Toss gently to combine.

Plate and finish

Divide the dressed salad between two plates. Top each with half of the cooked Cajun shrimp. Scatter crispy wonton pieces over the salads. Drizzle a little of the remaining dressing over the shrimp and avocado. Sprinkle toasted sesame seeds, chopped cilantro (if using), and a pinch of black pepper. Serve immediately so wontons remain crisp.