Crispy textures and a sweet-sour balance that pays tribute to our Chifa heritage. This oriental salad stands out for the contrast between fresh vegetables and the crunchy hit of fried wonton, creating an irresistible harmony of textures. Pure vitality served with the unique character of Peruvian-Chinese fusion.
Cut the iceberg lettuce, Chinese cabbage, carrot, bell pepper, and scallions into thin strips. Rinse the
Turn what you find into an experience you can actually bring to your kitchen.
Cut the wonton wrappers into strips. Heat the vegetable oil in a skillet and fry the strips for 1 to 2 minutes, until golden and crisp. Remove them and let them drain.
Grate the ginger and garlic. Mix them with the rice vinegar, light soy sauce, ketchup, sugar, sesame oil, and salt; whisk for 30 seconds, until the dressing turns glossy and sweet-sour.
Place the vegetables in a large bowl and add the dressing gradually, tossing gently to coat without crushing. The salad should stay fresh, lightly glossy, and without a puddle at the bottom.
Finish with the fried wonton on top right before serving. Do not mix it in too early: the point is keeping it crisp against the cold vegetables.
