Asian Sesame Slaw with Crispy Wontons

Ingredients

Equipment Needed

• •Large mixing bowl
• •Heavy-bottomed saucepan for frying
• •Spider strainer or slotted spoon
• •Whisk
• •Dry skillet for toasting almonds

Instructions

1. 1

   Prepare the cabbage properly

   Remove and discard the outer leaves of the Napa cabbage. Quarter it lengthwise, then cut out the dense core from each quarter. Slice the leaves crosswise into ribbons about a quarter-inch wide. The pale, tender inner leaves and the crunchier outer leaves should both be included for textural variety. Transfer to your largest bowl and add the shredded red cabbage. The color contrast is not merely decorative. It signals to your guests that care was taken.

   Napa cabbage holds dressing better than iceberg and stays crisp longer than romaine. It's the right choice for any slaw destined for a potluck.
2. 2

   Add remaining vegetables

   Scatter the sliced green onions, julienned carrot, and cilantro over the cabbage. Toss gently with your hands to distribute the colors throughout. Cover the bowl with a damp towel and refrigerate while you prepare the remaining components. Cold vegetables stay crisp.

3. 3

   Toast the almonds

   Place sliced almonds in a dry skillet over medium-low heat. Shake the pan frequently, watching carefully as they transition from pale to golden. This takes three to four minutes. The moment you smell that rich, nutty fragrance, remove them from the heat immediately. Almonds continue cooking off the heat, and the line between toasted and burned is thin indeed. Transfer to a plate to cool.

   Toast almonds earlier in the day if you wish. They keep their crunch for hours at room temperature and won't wilt like the raw vegetables would.
4. 4

   Fry the wonton strips

   Stack the wonton wrappers and cut them into strips about a quarter-inch wide. Separate the strips and let them dry for five minutes while you heat two inches of vegetable oil in a heavy saucepan to 350°F. Fry the strips in three batches, stirring gently with a spider or slotted spoon, until golden and crisp, about forty-five seconds per batch. The sizzling will subside when they're ready. Transfer to paper towels and season immediately with a pinch of salt.

   If you lack a thermometer, drop a single wonton strip into the oil. It should sizzle vigorously and float immediately. Lazy bubbles mean the oil isn't hot enough.
5. 5

   Build the dressing base

   In a medium bowl, whisk together the rice vinegar, soy sauce, honey, grated ginger, minced garlic, salt, and white pepper. Whisk vigorously until the honey dissolves completely and the mixture looks uniform. Taste it. The flavor should be assertively tangy and slightly sweet, with a kick of ginger. This concentrated base will mellow once the oils are added.

6. 6

   Emulsify with oil

   Set the bowl on a damp towel to hold it steady. While whisking continuously, add the vegetable oil in a very thin stream, almost drop by drop at first, then in a slow, steady trickle as the emulsion forms. The dressing should thicken visibly and turn slightly opaque. This takes two full minutes of whisking. Don't rush. A broken dressing pools at the bottom of the bowl instead of clinging to your vegetables.

   If the emulsion breaks and the oil separates, start fresh in a new bowl with a teaspoon of the vinegar mixture, then whisk in the broken dressing gradually. It will come together.
7. 7

   Finish with sesame oil

   Once the emulsion is stable, whisk in the toasted sesame oil. This goes in last because its flavor is volatile and dissipates with aggressive whisking. You want its perfume to rise from the finished slaw. Taste the dressing and adjust the seasoning. It should be balanced, with no single element dominating.

8. 8

   Dress and toss the slaw

   Remove the vegetables from the refrigerator. Drizzle about three-quarters of the dressing around the edges of the bowl, not directly onto the cabbage. Using your hands or two large spoons, toss the slaw from the bottom up, coating the vegetables evenly. Add more dressing only if needed. The leaves should be glistened, not swimming. Gently fold in the drained mandarin oranges, taking care not to crush them.

   Reserve some dressing on the side for the serving table. Slaws that travel often need refreshing after sitting.
9. 9

   Add crunch and serve immediately

   Transfer the dressed slaw to your serving bowl. Scatter the toasted almonds and crispy wonton strips generously over the top. Sprinkle with sesame seeds. Serve within fifteen minutes. The wontons will begin softening the moment they touch the dressing, so timing is everything. Bring any reserved wonton strips separately if transporting to a potluck, adding them just before serving.

Chef Tips

• •Napa cabbage is the superior choice for Asian slaws. Its tender-crisp texture holds up to dressing better than romaine, while its mild flavor lets the sesame and ginger shine. Look for heads that feel heavy and tightly packed, with pale green to white leaves and no browning at the edges.
• •For make-ahead success, prepare all components separately. Store the cut vegetables in the refrigerator with a damp paper towel, keep the dressing at room temperature (it emulsifies better when not cold), and store wontons in an airtight container. Assemble no more than thirty minutes before serving.
• •This slaw improves with a brief rest after dressing, about ten to fifteen minutes. The cabbage softens just slightly and absorbs the dressing more evenly. But beyond thirty minutes, it begins to weep and lose its crunch. Time your assembly accordingly.
• •If you prefer a lighter dressing, substitute half the vegetable oil with the liquid from the mandarin oranges. It adds brightness without additional fat. Just whisk it into the vinegar base before adding oil.

Advance Preparation

• •Wonton strips can be fried up to two days ahead and stored in an airtight container at room temperature. They may lose a bit of crispness but will still provide texture.
• •The dressing holds refrigerated for up to five days. Bring to room temperature and re-whisk before using, as the emulsion may separate when cold.
• •Vegetables can be cut and refrigerated, covered with damp paper towels, up to eight hours ahead. Keep the mandarins separate until serving.
• •Almonds can be toasted up to a week ahead and stored airtight at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 290g)