Ahi Tuna Wonton Crunch Salad
This fresh and easy chicken wonton crunch salad is loaded with crisp cabbage, tender chicken, crunchy wonton strips, and tossed in a light sesame dressing—perfect for a quick lunch or simple weeknight dinner.
Ingredients:
4 cups cabbage or coleslaw mix (chopped)
8 oz sushi-grade ahi tuna
1/2 cup shredded carrots
1/4 cup green onions (thinly sliced)
1/2 cup crispy wonton strips
1/3 cup Asian sesame dressing
Optional Dressing Swap:
3 tbsp soy sauce
2 tbsp olive oil
1 tbsp honey
1 tbsp rice vinegar
Tuna Quick Prep:
Pat tuna dry and season lightly with salt and pepper.
Heat 1 tbsp oil in a pan over high heat.
Sear tuna for 45–60 seconds per side, keeping the center rare.
Remove from heat and let rest for 2–3 minutes.
Slice thinly against the grain.
Instructions:
Add cabbage, carrots, and green onions to a large mixing bowl.
Place Sliced Tuna on Top of the mixture.
Pour dressing over the salad.
Toss thoroughly until everything is evenly coated. ( If you would like do this prior to adding the Tuna)
Let the salad sit for 5–10 minutes to allow the cabbage to soften slightly and absorb flavor.
Top with crispy wonton strips just before serving.
Toss lightly and serve immediately.
Chopped Option:
Finely chop chicken and cabbage for a more even texture and a restaurant-style chopped salad.
Make It Better:
Add mandarin oranges, sesame seeds, or a drizzle of sriracha for extra flavor and contrast.
Dressing Tip:
Use a homemade sesame ginger or sweet soy dressing for a more elevated version.
