Asian Colorful Broccoli Salad

• 2 tablespoons soy sauce, sodium reduced
• 2 cloves garlic crushed, minced
• 2 teaspoons ginger fresh grated
• 1 teaspoon chinese hot mustard
• 1/2 cup rice vinegar
• 1/2 teaspoon red pepper flakes
• 2 each scallions, spring or green onions finely minced
• 1/2 teaspoon sea salt
• 1/2 cup canola oil or peanut oil
• 2 teaspoons sesame oil
• 1 1/2 cups carrots peeled and thinly sliced
• 1 1/2 cups sweet red bell peppers thinly sliced into strips
• 3 pounds broccoli florets
• 6 ounces water chestnuts drained, sliced
• 1 tablespoon sesame seeds toasted
• 4 ounces wonton wrappers about 10 wrappers

1. In a medium bowl mix the soy sauce, garlic, ginger, green onions, mustard, rice wine vinegar, crushed red pepper, and salt.
2. Whisk to blend.
3. While continuing to whisk, gradually add the peanut or canola oil and sesame oil until emulsified.
4. Add the carrots and bell peppers and toss.
5. Cover and refrigerate overnight to allow the flavors to blend and penetrate into the carrots and peppers.
6. The next day steam the broccoli florets until just tender.
7. Add the remaining ingredients except the wontons, toss gently and allow to chill.
8. Before serving.
9. Cut the wonton wrappers into thin strips.
10. Gently fry, stirring to separate the wonton strips until crispy.
11. Top the salad with the crispy wonton strips and serve.

soy sauce, garlic, ginger, rice vinegar, red pepper, scallions, salt, canola oil, sesame oil, carrots, sweet red bell peppers, broccoli florets, water, sesame seeds toasted, wonton wrappers

Taken from recipeland.com/recipe/v/asian-colorful-broccoli-salad-48821 (may not work)