The Pioneer Woman Tasty Kitchen
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Napa Cabbage Salad with Coconut Vinaigrette

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Level: Easy

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Description

A light, fresh, and nutritionally packed salad with a vinaigrette made with snow white coconut oil that’s 100% raw and centrifuge extracted.

Ingredients

  • FOR THE VINAIGRETTE:
  • ¼ cups Organic, Raw, Unrefined Coconut Oil
  • 1 Tablespoon Miso Paste
  • 1 teaspoon Fresh Grated Ginger
  • 1 teaspoon Soy Sauce
  • 2 Tablespoons Coconut Vinegar (Can Use Apple Cider Vinegar Too If You Can't Find Coconut)
  • 3 Tablespoons Fresh Squeezed Orange Juice
  • FOR THE SALAD:
  • 1 head Napa Cabbage (about 10 Cups Shredded)
  • 2 cups Sugar Snap Peas, Ribs Removed And Chopped
  • 1-½ cup Fresh Orange Segments
  • ¾ cups Thinly Sliced Scallions
  • 12 pieces Wonton Wrappers
  • ¼ cups Organic, Raw, Unrefined Coconut Oil, For Frying Wonton Strips

Preparation

Heat coconut oil, 6 seconds at time in the microwave, until melted. It transforms to a liquid at 76ºF, so it won’t take much.

Mix miso paste, ginger, soy sauce, coconut vinegar, orange juice thoroughly in a small bowl. Vigorously whisk in the liquid coconut oil. Set aside.

In a large bowl, mix thinly sliced Napa cabbage, sugar snap peas, and oranges. (To supreme the oranges, remove the rind with a knife, and using a sharp paring knife, cut along the membrane walls, to remove wedges of orange.)

Drizzle the dressing on the cabbage mixture, and toss well. Set aside.

Cut wonton wrappers into roughly 1/4-inch strips, and separate. In a pan over high heat, add coconut oil. When the oil is hot, add the wonton wrappers, and toss constantly so they brown evenly and don’t burn. Once browned, remove to a paper towel and salt lightly.

Divide the salad mixture among bowls, and top with scallions and fried wontons. Enjoy!

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