Thai Veggie Slaw with Peanut Dressing & Crispy Wontons
45
min
420
Calories
31g
Fats
33g
Carbs
11g
Protein
Delight your taste buds with this Thai Veggie Slaw, featuring a rich peanut dressing and crunchy wonton strips. A perfect side dish that balances spiciness with the fresh crunch of garden veggies!
Ingredients:
Step 1: Crispy Wontons Preparation
Begin by preheating your oven to 375 degrees F. Lay the wonton skins on a large baking sheet in a single layer. Give them a light spray with cooking spray, then season with Chinese five spice and cayenne, flipping to ensure both sides are seasoned. Cut the seasoned wonton skins into 1/2-3/4-inch strips, lay them flat on the baking sheet, and bake for 10-12 minutes. Remember to flip them halfway through for an even crisp. Once they're golden brown and crispy, remove from the oven and let them cool.
Pro Tip: Keep a close eye while baking to avoid burnt wontons!
Step 2: Creamy Peanut Dressing
In the jar of a blender, combine 1/2 cup of peanuts and 2 tablespoons of canola oil. Blend until you achieve a smooth paste. Then, add in remaining canola oil, lime juice, fish sauce, brown sugar, sriracha, ginger, and garlic. Blend again until the dressing becomes smooth and creamy. This rich, nutty dressing will serve as the flavorful base of your veggie slaw.
Pro Tip: For a thinner dressing, add a bit more lime juice or oil.
Step 3: Assembling the Slaw
In a large bowl, combine the sliced vegetables. Pour the prepared peanut dressing over the veggies, add the remaining 1/2 cup of peanuts, and toss well to ensure the vegetables are evenly coated. This is where the slaw starts to come together, with the creamy dressing marrying the crisp vegetables. You can choose to mix in the crispy wontons for added texture or reserve them to sprinkle on top of individual servings for crunch.
Pro Tip: Let the slaw sit for about 10 minutes before serving to allow flavors to meld.
