This recipe was inspired by two NY Times recipes. Not exactly what you'd expect – yet somehow, it works beautifully!
Salad
3 small cucumbers, sliced
4 cups assorted sliced tomatoes
3 green onions, thinly sliced on an angle
⅓ cup chopped cilantro
1 tsp toasted sesame seeds
Dressing
1 tbsp rice vinegar
1 tbsp minced ginger
½ tsp sugar
1 clove garlic, minced
1
Cook the wontons according to package instructions. Drain, rinse with cold water.
2
Transfer to a shallow bowl with the vegetable oil and toss. Let cool.
3
In a large bowl, combine the cucumbers tomatoes, green onions and cilantro. Add the cooled wontons and set aside.
4
Make the dressing by combining the soy sauce, vinegar, chili crisp, ginger, sugar and garlic. Whisk in the sesame oil.
5
Drizzle the dressing over the salad and gently toss.
6
Transfer to a platter and garnish with the sesame seeds.
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Ingredients
Salad
3 small cucumbers, sliced
4 cups assorted sliced tomatoes
3 green onions, thinly sliced on an angle
⅓ cup chopped cilantro
1 tsp toasted sesame seeds
Dressing
1 tbsp rice vinegar
1 tbsp minced ginger
½ tsp sugar
1 clove garlic, minced