Creamy Thai Slaw with Baked Wonton Chips
by Minimalist Baker
Creamy thai slaw made with simple, fresh ingredients and baked wonton chips. A super light and healthy Thai appetizer or snack!
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Prep: 10mins Cook: 6mins Total: 16mins
- 336 kcal
- Carbohydrate content
- 61 g
- Fat content
- 5.5 g
- Fiber content
- 3 g
- Protein content
- 11 g
- Saturated fat content
- 1 g
- Serving size
- 1 g
- Sodium content
- 670 mg
- Sugar content
- 11 g
- 10-12 wonton wrappers*
- 2-3 Tbsp fresh lime juice ((1 lime yields ~2-3 Tbsp))
- 1 Tbsp freshly grated ginger root
- 2 tsp low-sodium soy sauce
- 1/2 tsp chili garlic sauce
- 1 tsp sesame oil
- 2-3 Tbsp honey, agave, or maple syrup ((depending on desired sweetness))
- 1/3 cup non-fat Greek or plain yogurt ((omit or sub pureed avocado to keep dairy free))
- 1-2 heaping Tbsp natural salted peanut butter ((depending on preferred peanut-yness))
- 1/2 cup finely grated carrots
- 1 cup finely shredded cabbage, purple or green
- 2 stalks green onions ((finely diced))
- Preheat oven to 400 degrees F (204 C) and cut wonton strips (or egg roll wrappers) into small triangles.
- Spray chips lightly with olive or avocado oil, sprinkle with sea salt and arrange on a foil-lined baking sheet in a single layer making sure they don't touch.
- Bake for 6 minutes or until light golden brown. Set aside.
- While baking chips, whisk together the slaw dressing ingredients. Taste and adjust seasonings as needed.
- Add veggies and toss. Serve with wonton chips immediately. Will keep covered in the fridge for several days.