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Bangkok Salad With Miso Dressing


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  • 1/3 cup rice vinegar
  • 2 tablespoons white or yellow miso
  • 2 large garlic cloves peeled
  • 1 tablespoon sugar
  • 2 teaspoons chopped fresh ginger
  • 1/2 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 cups vegetable oil for deep-frying
  • 20 wonton wrappers cut 1/3" squares
  • 1 head romaine lettuce torn bite-size


Servings 4


Step 1

Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.

Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.

Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.

This recipe yields 4 servings.

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