I bought Chrissy Teigen's cookbook cravings a while back and everything I have tried from it, I have loved. Real food, real ingredients, and she's funny to.
This salad I decided to try as I had leftover chicken in the refrigerator, my goodness it was a great decision. This salad is amazing, the crisp cabbage and carrot with an absolutely delicious dressing, add in the chicken and the crisy wonton skins, oh my. Crispy wonton skins are amazing, the most delicious little crunchy bites that are perfect here.
Now you can buy Chinese hot mustard, but as I found a super easy recipe (at the wok's of life), that is made in a minute, I just make it.
Chinese Hot Mustard:
1 tablespoon mustard powder
1/8 teaspoon salt
1/8 teaspoon white pepper
1 1/2 teaspoons hot water
1/2 teaspoon sunflower oil
1/2 teaspoon rice vinegar
In a small bowl whisk the mustard powder with the salt and pepper. Add hot water, whisk to combine. Now add the oil and vinegar, whisk until it is all combined, that's it.
With the dressing, use a blender or a small food processor as it will make the job of getting the dressing smooth and creamy, a lot easier.
With the chicken, I used leftover chicken that I baked the night before, but just buy the chicken, it's easy and convenient.
So if you are looking for something new to try, try this, you will not be disappointed.
For the crispy wontons:
6 x (10cm) square wonton wrappers
Vegetable or Sunflower oil for frying
For the dressing:
1/3 cup (80ml) peanut oil or vegetable oil
1/3 cup (80ml) unseasoned rice vinegar
1 tablespoon Chinese hot mustard (make it, recipe in intro)
1 tablespoon light soy sauce
1 teaspoon Sriracha
1 teaspoon sesame oil
1 tablespoon honey
3 cloves garlic
1/2 teaspoon flaked salt
For the salad:
1/2 rotisserie chicken
1/2 medium head Chinese cabbage, shredded
100g red cabbage, shredded
50g cioriander leaves, roughly chopped
1 carrot, cut into julienne strips
50g cup thinly sliced red onion
4 spring onions, thinly sliced
Make the crispy wontons: Stack the wonton wrappers on top of each other. Cut the wrappers into strips 1cm wide and 10cm long. Seperate the strips.
In a medium saucepan, heat 4-5cm of oil over medium-high heat until one of the strips puffs up and sizzles as soon as it hits the oil. Working in batches, drop a handful of the wonton strips at a time into the oil and fry until puffed and golden, about 30 seconds. Using a slotted spoon, transfer the fried strips to paper towels and sprinkle generously with salt. Repeat until done.
Make the dressing: In a blender or small food processor combine the oil, rice vinegar, mustard, soy sauce, Sriracha, sesame oil, honey, garlic and salt. Blend until smooth.
Make the salad: Remove the skin from the chicken and discard. Using your hands, shred the meat into very thin pieces that you would want to eat in a salad.
Place the meat in a bowl with the chinese and red cabbages, coriander, carrot, red onion, and spring onions. Pour in 120ml of the dressing, toss to coat, add more if needed, or serve the remaining dressing on the side for salad touch-ups Top with the wonton skins.
Pin it: www.pinterest.com.au/pin/399413060704549986/