Napa Cabbage Salad with Coconut Vinaigrette

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!