Cascabel Crispy Noodle Salad with Ancho-Lime Dressing
1/2 package wonton skins
3 C. vegetable oil
3/4 (8 oz.) package rice sticks (available at Asian markets)
1 (10 oz.) bag fresh spinach, stemmed, cleaned and shredded
1 yellow bell pepper, seeded and slivered
1 red bell pepper, seeded and slivered
1/2 C. sliced almonds, toasted
1/4 C. fresh basil leaves, julienned
1/4 C. fresh mint leaves, julienned
Cut wonton skins into 1/4-inch strips. Heat oil until hot. Fry wonton strips in small batches. Drain on paper bags or paper towels and set aside. Also in small batches, fry rice noodles in hot oil (noodles will puff up quickly when added to hot oil; remove immediately). Drain well and set aside.
Place remaining salad ingredients in a large bowl. Shake Ancho-Lime Dressing, add to salad and toss. Gently fold in fried wontons and rice sticks. Note: Cold cooked wild rice also can be tossed with this salad, if desired.
Makes 8 servings.
Source: Cascabel Restaurant in San Antonio Cuisine
Christina Graf says
Hello! The Crispy Noodle Salad from Cascabel, do you have the recipe for the ancho-lime dressing? Thank you.