Thai Veggie Slaw with Peanut Dressing and Crispy Wontons

Name: Thai Veggie Slaw with Peanut Dressing and Crispy Wontons
Total time: 45 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 12 square wonton wrappers; 1/2 t. Chinese five spice; pinch of cayenne; 1 c. dry-roasted unsalted peanuts, divided; 1/2 c. canola oil, divided; 3 T. fresh lime juice; 1 T. fish sauce; 2 t. light brown sugar; 1 t. sriracha; 1/2 t. finely minced ginger; 1 garlic clove, finely minced; 1 small head of napa cabbage, shredded (about 3 c.); 1/2 a small head of red cabbage; 6 oz. snow peas, trimmed, sliced on the diagonal about 1/2-inch thick; 1 bell pepper, thinly sliced; 1 c. julienned carrots; 1 c. thinly sliced scallion; 1/2 c. cilantro leaves

Thai Veggie Slaw with Peanut Dressing and Crispy Wontons might be just the Chinese recipe you are searching for. Watching your figure? This dairy free and pescatarian recipe has 420 calories, 11g of protein, and 31g of fat per serving. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

420 kcal

Calories

11 g

Protein

31 g

Fat

29 g

Carbs

Ingredients

For 6 servings

Instructions

1
Make the crispy wontons: Preheat oven to 375 degrees f.
2
Lay the wontons out on a large baking sheet. Spray lightly with cooking spray and sprinkle with the Chinese five spice and cayenne. Flip the wontons over and repeat. Stack all the wonton skins on top of each other and slice into 1/2-3/4-inch strips.
3
Spread the strips in an even layer back onto the baking sheet.
4
Bake 10-12 minutes, until crisp and golden brown, flipping the strips halfway through and rotating the baking sheet. (Watch carefully that they don't burn)
5
Remove from the oven and let cool before using.
6
Prepare the dressing: In the jar of a blender, add 1/2 c. peanuts and 2 T. canola oil. Blend until completely smooth, about a minute, scraping down the sides of the blender jar as necessary.
7
Add in the remaining canola oil, lime juice, fish sauce, brown sugar, sriracha, ginger and garlic. Blend until smooth.
8
In a large bowl combine all the vegetables.
9
Add the dressing and the remaining 1/2 c. peanuts. Toss well to combine. You can either mix the wontons into the salad, or reserve them for crumbling onto individual portions.