Kani Salad


6-8 wonton wrappers 
2 tsp olive oil 
Flaky salt 
1 tbsp sesame
1 large carrot 
1/2 cucumber 
1 avocado 
1/2 cup purple cabbage, chopped 1 head butter lettuce, torn 
8 oz imitation crab, roughly chopped 

Duck Sauce Vinaigrette: 
1/2” piece of fresh ginger, grated 1 clove garlic, grated 
2 tsp TyLing Duck Sauce 
1 tsp sesame oil 
2 tbsp rice wine vinegar 
1/3 cup olive oil
1/4 tsp kosher salt


1. To make the vinaigrette: combine grated ginger, garlic, TyLing Duck Sauce, sesame oil, rice wine vinegar, and kosher salt in a small jar. Put the lid on and shake until combined. Add the olive oil and shake until emulsified. Set aside. 
2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the wonton wrappers in half into triangles and place them on the baking sheet. Brush each wonton wrapper with a bit of olive oil and sprinkle them with flaky salt and sesame seeds. Bake for 5-6 minutes until golden brown and crispy. 
3. Thinly slice the carrots, cucumbers, cabbage, and avocado. Toss the vegetables with the butter lettuce and crab, dress with the vinaigrette and top with wonton chips.