Crunchy Mandarin Salad with Ginger Dressing - Bravabod
Recipes

Crunchy Mandarin Salad with Ginger Dressing

Valentina

Crunchy Mandarin Salad loaded with crisp beansprouts, napa cabbage, almonds, and juicy mandain oranges in a tangy ginger dressing. Freshly fried grain-free tortillas make for the best crunchy wonton substitute piled on top. Recipe inspired by the Tropicale Restaurant of Palm Springs.

How To MakeDiet Type: Paleo

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Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    For the Salad
  • 8 ounces napa cabbage, chopped (Note 1)
  • 12 ounces cooked chicken breast or thigh (or cooked tofu)
  • 3/4 cup slivered almonds
  • 1 cup grated carrots
  • 1 cup beansprouts
  • 1 (11 ounce) can mandarin oranges, drained
  • black sesame seeds (optional, for topping) For the Wontons
  • 3 grain-free tortillas
  • high-heat cooking oil, for frying For the Ginger Dressing
  • 5 tablespoons olive oil
  • 5 tablespoons sesame oil
  • 33333333/100000000 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 clove(s) garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons honey (or agave syrup for vegan)
  • 1 tablespoon creamy almond butter
  • 1 scallion, chopped
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Blend all Ginger Dressing ingredients with a small blender or immersion blender until creamy. Refrigerate until ready to use.
  2. Step 2: Preheat the oven to 325 degrees Fahrenheit. Spread the almonds in a single layer on a baking sheet and bake for 4 to 6 minutes, or until golden. Keep an eye on them to avoid burning. Transfer to a bowl.
  3. Step 3: To make the wontons, cut the tortillas into thin strip pieces with a knife. Pour a thin layer of cooking oil into a large skillet over medium-heat. Heat the oil until a small piece of tortilla placed in the oil sizzles. Add the rest of the tortilla strips in a single layer. Try to distribute the tortillas evenly so that they are not overlapping. Fry for about 2 minutes, or until the chips turn golden and are firm and crispy. Use a slotted spoon to remove the strips from the pan and let cool on paper towels. Note: If the tortillas are browning too quickly, lower the heat.
  4. Step 4: Add the cabbage, sliced chicken or tofu, toasted almonds, carrots, beansprouts, and mandarin oranges to a large mixing bowl. Pour in some dressing and toss to combine.
  5. Serve: Top the salad with the wontons immediately before serving and sprinkle with the optional sesame seeds. Enjoy.

Recipe Notes

Note 1: Every 1/2 pound of Napa cabbage is equivalent to about 1/2 a medium-sized head of Napa cabbage.

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Crunchy Mandarin Salad with Ginger Dressing

PT30M 8 ounces napa cabbage, chopped (Note 1) 12 ounces cooked chicken breast or thigh (or cooked tofu) 3/4 cup slivered almonds 1 cup grated carrots 1 cup beansprouts 1 (11 ounce) can mandarin oranges, drained black sesame seeds (optional, for topping) 3 grain-free tortillas high-heat cooking oil, for frying 5 tablespoons olive oil 5 tablespoons sesame oil 33333333/100000000 cup coconut aminos 1/4 cup rice vinegar 1 clove(s) garlic, minced 2 tablespoons fresh ginger, minced 2 tablespoons honey (or agave syrup for vegan) 1 tablespoon creamy almond butter 1 scallion, chopped 1/2 teaspoon chili flakes 1/4 teaspoon salt Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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