U.S. Spicy Skin on Wedges & Pickle Tea Healthy Salad

  • Ready Time: 30min
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  • Prep Time: 10min
    Cook Time: 20min
  • Cuisine: Asian
  • Serves: 3-4
    Prep Method: Baked
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  • 3 cups of U.S. Spicy Skin on Wedges (Frozen)
  • 1 cup of lettuce (shredded)
  • 1 cup of cabbage (shredded)
  • 1 cup of purple cabbage (shredded)
  • 1 red bell pepper (julienned)
  • 1 yellow bell pepper (julienned)
  • 2 big tomatoes (cut into thin strips)
  • ½ cup of pickled tea leave paste (ready to eat paste)
  • 1 tablespoon of black toasted sesame seeds
  • 2 tablespoons of white toasted sesame seeds
  • ¼ cup of mint (chopped)
  • 3 tablespoons of dried shrimp
  • 1 fresh lime (juice)
  • 2 teaspoons of fish sauce
  • 3 tablespoons of olive oil
  • Salt (to taste)
  • A few cloves of garlic (as a condiment)
  • A few fresh chilies (as a condiment)

Prep Time: 10min | Cook Time: 20min



  1. Turn the oven on to 200°C (400°F), place a baking rack on the sheet pan. Arrange the U.S. Spicy Skin on Wedges in a single layer on the rack and bake for 10 minutes on each side. The baking time and temperature depend on your oven! Once the U.S. Spicy Skin on Wedges are golden and crispy, take them out of the oven and let them cool.
  2. In a large bowl, add all the vegetables, U.S. Spicy Skin on Wedge, pickled tea leaves paste, fish sauce, mint, dried shrimp, lime juice, dash of salt, black & white sesame seeds and olive oil together. Gently mix using 2 spoons. Taste before serving, as it might need more salt or lime, serve fresh with garlic and fresh chilies. Enjoy!



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