Wonton Salad is a hearty, filling salad that’s still so vibrant and fresh! Mini wontons, crunchy broccoli slaw, crisp cucumbers, and green onions get tossed in a salty and sweet dressing that seriously satisfies.
Wonton Salad
This recipe was initially created because I looked at a bag of mini wontons I had in the freezer and thought, what can I do with this? Lo and behold, my new salad obsession was born! I love when a salad actually fills me up and can act as a full meal. The chewy wontons and crunchy veggies make the BEST bite with so many textures! What really steals the show, though, is the dressing. There’s such a beautiful balance of bold flavors from ingredients like rice vinegar, sesame oil, soy sauce, lime juice, garlic and more! Trust me, it’s better than any store-bought salad dressing and it’s so easy to toss together.
Check out more salad recipes you’ll love like spaghetti salad, gnocchi salad, and Italian tortellini salad!
Can I fry the wontons instead?
Sure thing! I like to boil mine, but you could always fry them instead if you’d like. There’s usually instructions on the bag, but if not, just add some oil to a pan and fry the wontons over medium-high heat until you get a golden crust.
How to Make Wonton Salad
- Boil the wontons. Bring a pot of water to a boil and cook the mini wontons for 1 minute. Drain and rinse them under gently running cold water until completely cooled.
- Add salad ingredients to a bowl. Add the wontons to a large bowl along with the broccoli slaw, cucumber, and green onions.
- Make the dressing. Whisk together the dressing ingredients.
- Toss everything together. Drizzle the dressing over the wonton mixture and toss gently.
- Enjoy! Serve with julienned green onions, crushed peanuts, and sesame seeds.
Storing
You can store this wonton salad in an airtight container in the fridge for up to 3 days. If you do plan on preparing this ahead of time, store the dressing and salad ingredients separately. If the dressing sits on the wonton and veggies, the acidity/liquid will soften them over time.
Ingredient Notes
- Mini Wontons – They can be chicken, pork, or vegetable.
- Broccoli Slaw – This can be found in the produce section. You can swap it with coleslaw, but I really recommend grabbing broccoli slaw if you can!
- Cucumber Slices – I like using english cucumbers. They’re crisp and seedless, making them perfect for this salad.
- Green Onions – The green part of the onion is my favorite. Feel free to use the white parts if you like them!
For the dressing:
- Olive Oil – Try to use a good quality olive oil for the best flavor. Avocado oil also works well if preferred.
- Rice Vinegar – If you absolutely must substitute this, go for white wine vinegar or apple cider vinegar.
- Sesame Oil – Try not to omit this if you can help it. The subtle nutty flavor adds so much depth to the dressing.
- Low Sodium Soy Sauce – Tamari or coconut aminos also get the job done.
- Lime Juice – Freshly squeezed lime juice adds the very best tangy flavor.
- Brown Sugar – You can use plain white granulated sugar instead if that’s all you have, or even an equal amount of honey.
- Garlic – Fresh minced garlic adds a great extra flavor and aroma. Careful not to add too much garlic, because it can easily overpower the other ingredients.
- Sriracha – Add more or less depending on how spicy you want it to be. Of course, you can always omit it entirely if you’re sensitive to spice.
Enjoy!
~Nichole
Wonton Salad
Ingredients
- 1 Bag Mini wontons chicken, pork, or vegetable
- 1 Bag Broccoli slaw
- 1 Cup Halved cucumber slices
- 1/2 Cup Chopped green onions
Dressing:
- 1/4 Cup Olive oil
- 3 Tbsp Rice vinegar
- 1 tsp Sesame oil
- 2 Tbsp Low sodium soy sauce
- 1 Tbsp Fresh lime juice
- 1 Tbsp Brown sugar
- 1 tsp Minced garlic
- 1-2 tsp Sriracha to taste
Instructions
- Bring a large pot of water to a boil and cook the mini wontons for 1 minute.
- Drain and rinse them under gently running cold water until completely cooled.
- Add the wontons to a large bowl along with the broccoli slaw, cucumber, and green onions.
- In a small bowl, whisk together the dressing ingredients.
- Then, drizzle the dressing over the wonton mixture and toss gently until everything is evenly coated.
- Serve with julienned green onions, crushed peanuts, and sesame seeds for garnish if desired.
Notes
This wonton salad can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
