1/4 cup seasoned rice wine vinegar
2 tablespoons vegetable or canola oil
1 tablespoon sugar
1 tablespoon white miso paste
4 cups shredded Napa cabbage
1 cup finely chopped red cabbage
1/2 cup pre-cut matchstick carrots
1/2 cup fresh snow peas, tips and stems removed, sliced
1/4 cup chopped green onions
8 wonton wrappers
2 teaspoons white miso paste
6 ounces (31 to 35 count) raw medium shrimp, thawed, peeled, deveined, tails removed
Combine all dressing ingredients with whisk in bowl; mix well. Set aside.
Place all salad ingredients into another bowl; toss. Set aside.
Melt 1 tablespoon butter in 10-inch skillet over medium-low heat until sizzling. Add 4 wonton wrappers; cook, turning once, 4-6 minutes or until golden brown on both sides. Wipe out skillet with paper towel; repeat with 1 tablespoon butter and remaining wontons. Wipe out skillet.
Combine 1 tablespoon butter and miso paste in same skillet; cook over medium-low heat until butter is melted. (Mixture may look lumpy.) Add shrimp; cook, stirring occasionally, 4-6 minutes or until shrimp turn pink. Remove from heat.
Crumble wonton chips into salad bowl. Add desired amount of dressing; stir to coat. Top salad with shrimp. Serve immediately.