Thai Veggie Slaw with Peanut Dressing and Crispy Wontons
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 80.06
- Health score: 36.00
- Weight Watcher points: 11.00
Summary
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 $1.76 per serving, you get a side dish that serves 6. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of sriracha, ginger, cayenne, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for The Fourth Of July. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Thai Slaw with Peanut Dressing, Thai Slaw with Peanut Dressing, and Extra Sticky Thai BBQ Ribs with Peanut BBQ Sauce + Sweet Thai Ginger Slaw are very similar to this recipe.
Ingredients
wonton wrappers12 square
five spice0.5 t
cayenne1 pinch
dry-roasted peanuts1 c
canola oil0.5 c
lime juice3 T
fish sauce1 T
brown sugar2 t
sriracha1 t
ginger0.5 t
garlic clove1
napa cabbage3 c
a head of cabbage0.5
snow peas6 oz
bell pepper1
carrots1 c
scallion1 c
cilantro leaves0.5 c
Instructions
Step 1
Make the crispy wontons: Preheat oven to 375 degrees f.
Step 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.
Step 3
Spread the strips in an even layer back onto the baking sheet.
Step 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)
Step 5
Remove from the oven and let cool before using.
Step 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.
Step 7
Add in the remaining canola oil, lime juice, fish sauce, brown sugar, sriracha, ginger and garlic. Blend until smooth.
Step 8
In a large bowl combine all the vegetables.
Step 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.
Categories
Cuisines: Chinese, Asian
Dish Types: side dish
Diets: dairy free, pescatarian
Occasions: father's day, 4th of july, summer