Ingredients:
- 1?2 cup canola oil
- 1?4 cup rice vinegar
- 3 tbsp. soy sauce
- 3 tbsp. smooth peanut butter
- 1 1?2 tbsp. Asian sesame oil
- 1 tbsp. fresh lime juice
- 1 tbsp. dry mustard
- 1?2 tbsp. honey
- 1?2 tbsp. toasted sesame seeds
- 1?2 tsp. minced ginger
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper,
- to taste
- FOR THE SALAD:
- Canola oil, for frying
- 5 wonton wrappers, cut into 1?4″ strips
- 1?2 head Napa cabbage, cored and shredded
- 1?2 head romaine lettuce, shredded
- 1 1?2 lbs. bone-in skin-on chicken breasts,
- roasted and shredded
- 1?2 cup loosely packed cilantro leaves
- 3 oz. mung bean sprouts
- 10 snow peas, julienned
- 4 scallions, thinly sliced
- 1 red bell pepper, cored, seeded, and julienned
- 1 carrot, peeled and julienned
- 1 cucumber, peeled, seeded, and thinly sliced
- 1 Thai chile, thinly sliced, for garnish
,
, ,Low-Carb
, Ingredients:1?2 cup canola oil1?4 cup rice vinegar3 tbsp. soy sauce3 tbsp. smooth peanut butter1 1?2 tbsp. Asian sesame oil1 tbsp. fresh lime juice1 tbsp. dry mustard1?2 tbsp. honey1?2 tbsp. toasted sesame seeds1?2 tsp. minced ginger1 clove garlic, mincedKosher salt and freshly ground black pepper,to tasteFOR THE SALAD:Canola oil, for frying5 wonton wrappers, cut into 1?4″
, http://www.edamam.com/ontologies/edamam.owl#recipe_efbe050ac2bfd7342d23cf7e026d10be
, 18
, Low-Carb
, Sugar-Conscious,Dairy-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
, Sulfites
, Ingredients:
- 1?2 cup canola oil
- 1?4 cup rice vinegar
- 3 tbsp. soy sauce
- 3 tbsp. smooth peanut butter
- 1 1?2 tbsp. Asian sesame oil
- 1 tbsp. fresh lime juice
- 1 tbsp. dry mustard
- 1?2 tbsp. honey
- 1?2 tbsp. toasted sesame seeds
- 1?2 tsp. minced ginger
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper,
- to taste
- FOR THE SALAD:
- Canola oil, for frying
- 5 wonton wrappers, cut into 1?4″ strips
- 1?2 head Napa cabbage, cored and shredded
- 1?2 head romaine lettuce, shredded
- 1 1?2 lbs. bone-in skin-on chicken breasts,
- roasted and shredded
- 1?2 cup loosely packed cilantro leaves
- 3 oz. mung bean sprouts
- 10 snow peas, julienned
- 4 scallions, thinly sliced
- 1 red bell pepper, cored, seeded, and julienned
- 1 carrot, peeled and julienned
- 1 cucumber, peeled, seeded, and thinly sliced
- 1 Thai chile, thinly sliced, for garnish
,
, Ingredients:1?2 cup canola oil1?4 cup rice vinegar3 tbsp. soy sauce3 tbsp. smooth peanut butter1 1?2 tbsp. Asian sesame oil1 tbsp. fresh lime juice1 tbsp. dry mustard1?2 tbsp. honey1?2 tbsp. toasted sesame seeds1?2 tsp. minced ginger1 clove garlic, mincedKosher salt and freshly ground black pepper,to tasteFOR THE SALAD:Canola oil, for frying5 wonton wrappers, cut into 1?4″ strips1?2 head Napa cabbage, cored and shredded1?2 head romaine lettuce, shredded1 1?2 lbs. bone-in skin-on chicken breasts,roasted and shredded1?2 cup loosely packed cilantro leaves3 oz. mung bean sprouts10 snow peas, julienned4 scallions, thinly sliced1 red bell pepper, cored, seeded, and julienned1 carrot, peeled and julienned1 cucumber, peeled, seeded, and thinly sliced1 Thai chile, thinly sliced, for garnish
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