Thai Veggie Slaw With Peanut Dressing And Crispy Wo

Name: Thai Veggie Slaw With Peanut Dressing And Crispy Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 squares wonton wrappers; cooking spray; 1/2 teaspoon five-spice Chinese; 1 pinch cayenne; 1 cup unsalted peanuts dry-roasted, divided; 1/2 cup canola oil divided; 3 tablespoons fresh lime juice; 1 tablespoon fish sauce; 2 teaspoons light brown sugar; 1 teaspoon Sriracha; 1/2 teaspoon minced ginger finely; 1 garlic clove finely minced; 1 head napa cabbage shredded, about 3 c.; 1/2 red cabbage a small head of; 6 ounces snow peas trimmed, sliced on the diagonal about 1/2-inch thick; 1 bell pepper thinly sliced; 1 cup carrots julienned; 1 cup scallion thinly sliced; 1/2 cup cilantro leaves

Servings: persons

12 squares wonton wrappers
cooking spray
1/2 teaspoon five-spice Chinese
1 pinch cayenne
1 cup unsalted peanuts dry-roasted, divided
1/2 cup canola oil divided
3 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons light brown sugar
1 teaspoon Sriracha
1/2 teaspoon minced ginger finely
1 garlic clove finely minced
1 head napa cabbage shredded, about 3 c.
1/2 red cabbage a small head of
6 ounces snow peas trimmed, sliced on the diagonal about 1/2-inch thick
1 bell pepper thinly sliced
1 cup carrots julienned
1 cup scallion thinly sliced
1/2 cup cilantro leaves

1
1. Make the crispy wontons: Preheat oven to 375 degrees f. 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. Spread the strips in an even layer back onto the baking sheet. 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) Remove from the oven and let cool before using.
2
2. 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. Add in the remaining canola oil, lime juice, fish sauce, brown sugar, sriracha, ginger and garlic. Blend until smooth.
3
3. In a large bowl combine all the vegetables. 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.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 squares wonton wrappers, cooking spray, 1/2 teaspoon five-spice Chinese, 1 pinch cayenne, and more.

Yes, Thai Veggie Slaw With Peanut Dressing And Crispy Wontons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Veggie Slaw With Peanut Dressing And Crispy Wontons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions