1. In a medium pan over high heat, bring about 1 litre water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside. 2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4inch thick rounds, then cut these rounds into quarters. Set aside. 3. Pour the vegetable oil into a pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 180C/350°F, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain. 4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds. 5. For Spicy soy-ginger dressing:. 6. In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, red chili sauce and grated fresh ginger. 7. Slowly drizzle in vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
