Yuzu Sesame Edamame Chopped Salad with Crispy Wonton Strips
This vibrant spring salad combines protein-rich edamame with crunchy vegetables, toasted sesame seeds, and a bright yuzu citrus dressing. Fresh, satisfying, and ready in minutes, it's the perfect light meal or impressive side dish.
Ingredients
- 300g frozen shelled edamame
- 200g romaine lettuce, finely chopped
- 150g red cabbage, finely shredded
- 2 medium carrots, peeled and diced small
- 4 spring onions, thinly sliced
- 1 red bell pepper, diced small
- 100g cucumber, seeded and diced
- 50g wonton wrappers (about 8 wrappers)
- 3 tablespoons toasted sesame seeds
- 2 tablespoons vegetable oil
- 3 tablespoons yuzu juice (bottled)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger, finely grated
- 1 clove garlic, minced
- Salt and white pepper to taste
Instructions
Cook the frozen edamame in boiling salted water for 3-4 minutes until tender, then drain and rinse under cold water to cool completely.
Cut the wonton wrappers into thin strips and heat vegetable oil in a small frying pan over medium-high heat until shimmering, then fry wonton strips for 1-2 minutes until golden and crispy, transferring to a paper towel-lined plate.
Prepare the dressing by whisking together yuzu juice, rice vinegar, sesame oil, soy sauce, honey, grated ginger, and minced garlic in a small bowl until well combined.
In a large mixing bowl, combine the chopped romaine lettuce, shredded red cabbage, diced carrots, sliced spring onions, diced red bell pepper, and cucumber.
Add the cooled edamame to the vegetable mixture and toss gently to distribute evenly.
Pour the yuzu sesame dressing over the salad and toss thoroughly to coat all ingredients.
Divide the salad among four serving bowls and top each portion with crispy wonton strips and a generous sprinkle of toasted sesame seeds.
Serve immediately while the wonton strips are still crispy, with extra dressing on the side if desired.
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