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Prep time 30 minutes Cook time 5 minutes Serves 4 to 6 Nutritional Info Ingredients For the dressing and fried wontons: 3 tablespoons rice vinegar 2 tablespoons toasted sesame oil 1 tablespoon soy sauce 2 teaspoons honey 2 teaspoons minced peeled ginger (from a 3/4-inch piece) 2 cups neutral oil, such as grapeseed or canola, divided Kosher salt 16 square wonton wrappers For the salad: 2 (4-ounce) cups mandarin orange slices in juice 6 cups shredded Napa cabbage (1/2 medium-size), or 4 cups shredded Napa cabbage and 2 cups red cabbage (about 1/4 medium) 2 cups shredded, cooked chicken (about 8 ounces) 2 Persian cucumbers or 1/4 medium English cucumber, halved lengthwise and thinly sliced crosswise (about 1 cup) 2 medium carrots, peeled and cut into matchsticks (about 1 1/4 cups) 2 medium scallions, thinly sliced (about 1/4 cup), divided 1/3 cup roasted cashews, coarsely chopped 1/4 cup fresh cilantro leaves (optional) Instructions Make the dressing and fried wontons: Whisk 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 1 tablespoon soy sauce, 2 teaspoons honey, and 2 teaspoons minced peeled ginger together in a large bowl
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