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: 15 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 12 pieces Wonton Wrappers (12 square wonton wrappers); ½ tsp Chinese Five Spice (1/2 t. Chinese five spice); 1 pinch Cayenne Pepper (pinch of cayenne); 1 cup Roasted Peanuts (1 c. dry-roasted unsalted peanuts, divided); ½ cup Canola Oil (1/2 c. canola oil, divided); 3 tbsp Lime (3 T. fresh lime juice); 1 tbsp Fish Sauce (1 T. fish sauce); 2 tsp Brown Sugar (2 t. light brown sugar); 1 tsp Sriracha (1 t. sriracha); ½ tsp Ginger (1/2 t. finely minced ginger); 1 piece Garlic Clove (1 garlic clove, finely minced); 3 cup Napa Cabbage (1 small head of napa cabbage, shredded (about 3 c.)); ½ piece Cabbage (1/2 a small head of red cabbage); 6 oz Snow Peas (6 oz. snow peas, trimmed, sliced on the diagonal about 1/2-inch thick); 1 piece Bell Pepper (1 bell pepper, thinly sliced); 1 cup Carrot (1 c. julienned carrots); 1 cup Green Onion (1 c. thinly sliced scallion); ½ cup Coriander (1/2 c. cilantro leaves)

30 minChinese

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian

Ingredients

For 6 servings

Wonton Wrappers12 pieces · 12 square wonton wrappers
Chinese Five Spice½ tsp · 1/2 t. Chinese five spice
Cayenne Pepper1 pinch · pinch of cayenne
Roasted Peanuts1 cup · 1 c. dry-roasted unsalted peanuts, divided
Canola Oil½ cup · 1/2 c. canola oil, divided
Lime3 tbsp · 3 T. fresh lime juice
Fish Sauce1 tbsp · 1 T. fish sauce
Brown Sugar2 tsp · 2 t. light brown sugar
Sriracha1 tsp · 1 t. sriracha
Ginger½ tsp · 1/2 t. finely minced ginger
Garlic Clove1 piece · 1 garlic clove, finely minced
Napa Cabbage3 cup · 1 small head of napa cabbage, shredded (about 3 c.)
Cabbage½ piece · 1/2 a small head of red cabbage
Snow Peas6 oz · 6 oz. snow peas, trimmed, sliced on the diagonal about 1/2-inch thick
Bell Pepper1 piece · 1 bell pepper, thinly sliced
Carrot1 cup · 1 c. julienned carrots
Green Onion1 cup · 1 c. thinly sliced scallion
Coriander½ cup · 1/2 c. cilantro leaves

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Steps

1Make the crispy wontons: Preheat oven to 375 degrees f.
2Lay 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.
3Spread the strips in an even layer back onto the baking sheet.
4Bake 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)
5Remove from the oven and let cool before using.
6Prepare 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.
7Add in the remaining canola oil, lime juice, fish sauce, brown sugar, sriracha, ginger and garlic. Blend until smooth.
8In a large bowl combine all the vegetables.
9Add 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.