Asian Slaw

▢ 1 head nappa (or Chinese) cabbage

▢ 2 broccoli stocks

▢ 1 cup julienne carrot

▢ 1 cup julienne red pepper

▢ 1/2 cup julienne snow peas

▢ 1/2 cup bean sprouts

▢ 1 bunch green onion

Dressing

▢ 1 Tbsp. minced garlic

▢ 1 Tbsp. minced ginger

▢ 2 Tbsp. brown

sugar

▢ 1/4 cup soy sauce

▢ 1/4 cup rice vinegar

▢ 1/4 cup olive oil

▢ 1/4 cup sesame oil

▢ 1 pkg. wonton skins

▢ 1/2 cup roasted peanuts

1. Whisk dressing ingredients together.

2. Combine with sliced veggies.

3. Cut wonton skins into desired shaped and fry to make crispy.

4. Garnish salad with

wonton crisps and chopped peanuts.

ↆ Chef Bruce Duff is the operator of “Chef Duff at RiverSong” Banquet hall, Café and Culinary Centre just outside of St. Jacobs, which hosts private events, banquets, team building and cooking classes and also run breakfast and lunch in the café from Wed. – Sat; info@chefduff.ca.