Heat up the coconut oil, 6 seconds at time in the microwave until it's melted. It transforms to a liquid at 76 degrees Fahrenheit, so it won't take much.
Mix miso paste, ginger, soy sauce, coconut vinegar, orange juice thoroughly in a small bowl. Then, whisk in the liquid coconut oil vigorously. Set aside.
In a large bowl, mix thinly sliced Napa cabbage, sugar snap peas, and oranges. To supreme the oranges, remove the rind with a knife, and using a sharp paring knife, cut along the membrane walls, to remove a wedge of orange.
Drizzle the dressing on the cabbage mixture, and toss well. Set aside
Cut 12 wonton wrappers into roughly 1/4" strips, and separate. In a pan over high heat, add 1/4 cup Coconut Oil. When the oil is hot, add the wonton wrappers, and toss constantly so they don't burn and brown evenly. Once browned, remove to a paper towel and salt lightly.
Divide the salad mixture among 4 bowls, and top with scallions and fried wonton wrappers. Enjoy!