Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Balsamic vinegar

  2. 3 tablespoons 45ml Sesame paste

  3. 3 tablespoons 45ml Walnut oil

  4. 1 tablespoon 15ml Sesame oil

  5. 2 tablespoons 30ml Soy sauce

  6. 1 teaspoon 5ml Hot pepper sauce

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper Salad

  8. 4 cups 948ml Shredded iceberg lettuce

  9. 2 cups 125g / 4.4oz Shredded cooked chicken

  10. 1 cup 110g / 3.9oz Carrot - cut matchstick (small) Pieces

  11. 1/2 Cucumber - peeled, seeded, And cut matchstick pieces

  12. 2 tablespoons 30ml Chopped cilantro (Chinese parsley)

  13. 2 tablespoons 30ml Finely-shredded fresh basil Cooking Vegetable oil - for deep frying

  14. 12 Wonton wrappers - cut 1/4" strips

  15. 2 tablespoons 30ml Walnut oil

  16. 2 tablespoons 30ml Sugar

  17. 1/2 cup 73g / 2.6oz Toasted walnut halves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the dressing ingredients in a small bowl and whisk until smooth. Combine the salad ingredients in a large bowl, cover, and refrigerate until ready to serve. Set a wok in a ring stand and add oil to a depth of about 2 inches. Heat the oil to 360 degrees and adjust the heat to medium-high. Fry the wonton strips until golden brown, about 15 seconds. Remove them with a skimmer and drain on paper towels. Place a wide frying pan over medium heat until hot. Add the walnut oil, swirling to coat the surface. Add the sugar, stir until it dissolves, add the walnuts, and stir until the nuts are coated with caramelized sugar. Immediately transfer the walnuts to a foil-covered plate and separate them with two forks. Just before serving, pour the dressing over the salad and toss to coat evenly. Serve the salad in a wide shallow bowl, surrounded with wonton strips. Scatter the glazed walnuts over the top. This recipe yields 6 to 8 servings.


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