In a blender, combine 2 tablespoons of soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of Chinese mustard, 1 egg yolk, 1 tablespoon of honey, 2 tablespoons of tahini, and 1 tablespoon of chopped pickled ginger. Blend on high for about 10 seconds until well mixed. Slowly drizzle in 3 tablespoons of peanut oil while blending, maintaining the mixer on until the dressing is fully emulsified and creamy.

In a large mixing bowl, combine 1 diced mango, 4 cups of chopped Nappa cabbage, 1 large grated carrot, 1 cup of shredded radicchio, and 3 cups of chopped romaine lettuce. Gently toss the vegetables together with your hands or a large salad fork, mixing until all ingredients are evenly distributed and the vibrant colors are showcased beautifully.

Drizzle the freshly made dressing over the salad mixture, starting with about half of it. Using gentle motions, toss the salad to ensure all the ingredients are lightly coated. Taste, and if desired, add more dressing to achieve your preferred flavor and moisture, being careful not to overdress.

Divide the Chinois Chicken Salad into individual serving plates or bowls. Ensure each serving displays the colorful vegetables and toppings attractively. Top each salad generously with fried wonton strips for added crunch and sprinkle with toasted cashews for that extra nutty flavor that beautifully complements the dish.

To prepare the wonton strips, cut 6 wonton wrappers into thin strips. Heat about 1 cup of oil in a deep pan or skillet until it reaches 350°F (175°C). Carefully add the wonton strips in batches, frying them for approximately 20 seconds or until they turn golden brown and crisp. Remove with a slotted spoon and let drain on paper towels to absorb excess oil.