Stacked Wonton

By mavannier

Ingredients

• 2 T + 1/4 c olive oil
• 12 wonton wrappers
• 2 tsp sesame seeds
• 1 T rice wine vinegar
• 2 tsp honey
• 1/2 tsp lime zest
• 1 T lime juice
• 1 1/2 tsp ginger
• 1/2 tsp minced garlic
• 1/4 tsp Dijon mustard
• 2 c Napa cabbage (julienne)
• 2 c romaine lettuce (julienne)
• 1/2 red pepper (julienne)
• 1 carrot (julienne)
• 1/2 cucumber
• 3 radishes
• 3 green onions
• 1/4 c toasted cashews

Preparation

Step 1

Preheat oven to 400 degrees. For wonton crisps, brush a large baking dish with olive oil and arrange wrappers in single sheet. Brush tops with remaining oil and sprinkle with sesame seeds. Bake 5-7 minutes or until golden brown. Cool on wire rack.

For dressing: whisk together vinegar, honey, lime zest, lime juice, ginger, garlic, and mustard. Whisk in remaining 1/4 c olive oil until blended.

In large bowl, toss together cabbage, romaine, pepper, carrot, cucumber, radishes, and green onion Add dressing and toss to coat

To Assemble: Place a wonton crisp in plate and top with 1/2 c salad mixture. Repeat 2 more times and sprinkle with cashews.