Chinese·non-vegetarian·easy

Thai Veggie Slaw with Peanut Dressing and Crispy Wontons

Name: Thai Veggie Slaw with Peanut Dressing and Crispy Wontons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 12.0 square wonton wrappers; 0.5 t five spice; 1.0 pinch cayenne; 1.0 c dry-roasted peanuts; 0.5 c canola oil; 3.0 T lime juice; 1.0 T fish sauce; 2.0 t brown sugar; 1.0 t sriracha; 0.5 t ginger; 1.0 garlic clove; 3.0 c napa cabbage; 0.5 a head of cabbage; 6.0 oz snow peas; 1.0 bell pepper; 1.0 c carrots; 1.0 c scallion; 0.5 c cilantro leaves

Alright folks, let me tell you about my Thai Veggie Slaw with Peanut Dressing and Crispy Wontons. One time, in my excitement, I accidentally added too much cayenne to the dressing and let me tell you, that was one spicy surprise! But hey, we learn from our mistakes, right? Now, here's a tip for you: when frying the wonton wrappers, make sure the oil is hot enough so they get super crispy. And don't overcrowd the pan - give those little guys some room to dance! So, get ready to savor the delicious crunch of this slaw, topped with those crispy wontons and zesty peanut dressing. It's like a party in your mouth! The combination of lime juice, fish sauce, and sriracha gives it that perfect balance of flavors - sweet, salty, sour, and spicy all in one bite. Trust me, this recipe is a game-changer. Your taste buds will thank you! So go ahead, give it a try and let me know how it turns out. Enjoy!

25 min(prep 15 + cook 10)

6 servings

350 kcal

Ingredients

Nutrition

350 kcalper serving

Protein10g14%

Carbs30g43%

Fat20g29%

Fiber4g6%

Sugar6g9%

Directions

1
Preheat oven to 375°F. Cut wonton wrappers into thin strips, toss with five-spice powder and cayenne, spread on a baking sheet, and bake for 8-10 minutes until golden and crispy.
2
In a food processor, pulse peanuts until coarsely chopped. Set aside 1/4 cup for garnish.
3
In a small bowl, whisk together canola oil, lime juice, fish sauce, brown sugar, sriracha, grated ginger, and minced garlic to make the dressing.
4
Thinly slice napa cabbage and green cabbage. Slice snow peas diagonally, julienne bell pepper, and grate carrots. Slice scallions thinly.
5
In a large bowl, combine cabbages, snow peas, bell pepper, carrots, scallions, and most of the chopped peanuts.
6
Pour dressing over vegetables and toss well to coat. Let sit for 5 minutes to meld flavors.
7
Top slaw with crispy wonton strips, reserved peanuts, and cilantro leaves. Serve immediately.

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