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Thai Veggie Slaw with Peanut Dressing and Crispy Wontons

 
One serving costs about $1.76

$1.76 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 father's day,4th of july,summer,dairy-free,pescetarian,dairy free,pescatarian side dish Chinese,Asian
spoonacular Score:80%

Spoonacular Score: 80%

 

Thai Veggie Slaw with Peanut Dressing and Crispy Wontons might be just the Chinese recipe you are searching for. Watching your figure? This dairy free and pescatarian recipe has 420 calories, 11g of protein, and 31g of fat per serving. For $1.76 per serving, you get a side dish that serves 6. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of sriracha, ginger, cayenne, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for The Fourth Of July. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Thai Slaw with Peanut Dressing, Thai Slaw with Peanut Dressing, and Extra Sticky Thai BBQ Ribs with Peanut BBQ Sauce + Sweet Thai Ginger Slaw are very similar to this recipe.

Ingredients

Servings:
12 square
12 square wonton wrappers
wonton wrappers
12 square
12 square wonton wrappers
wonton wrappers
0.29 tsps
0.29 tsps five spice
five spice
1 pinch
1 pinch cayenne
cayenne
1 c
1 c unsalted dry-roasted peanuts
unsalted dry-roasted peanuts
0.5 c
0.5 c canola oil
canola oil
3 Tbsps
3 Tbsps fresh lime juice
fresh lime juice
1 Tbsp
1 Tbsp fish sauce
fish sauce
0.53 tsps
0.53 tsps light brown sugar
light brown sugar
0.53 tsps
0.53 tsps light brown sugar
light brown sugar
0.37 tsps
0.37 tsps sriracha
sriracha
0.14 tsps
0.14 tsps ginger
ginger
1
1  garlic clove
garlic clove
3 c
3 c shredded napa cabbage
shredded napa cabbage
0.5
0.5  red a head of cabbage
red a head of cabbage
6 oz
6 oz trimmed snow peas
trimmed snow peas
1
1  bell pepper
bell pepper
1
1  bell pepper
bell pepper
1 c
1 c carrots
carrots
1 c
1 c scallion
scallion
0.5 c
0.5 c cilantro leaves
cilantro leaves
0.5 c
0.5 c cilantro leaves
cilantro leaves
12 square wonton wrappers
12 square
wonton wrappers
12 square wonton wrappers
12 square
wonton wrappers
0.29 tsps five spice
0.29 tsps
five spice
1 pinch cayenne
1 pinch
cayenne
1 c unsalted dry-roasted peanuts
1 c
unsalted dry-roasted peanuts
0.5 c canola oil
0.5 c
canola oil
3 Tbsps fresh lime juice
3 Tbsps
fresh lime juice
1 Tbsp fish sauce
1 Tbsp
fish sauce
0.53 tsps light brown sugar
0.53 tsps
light brown sugar
0.53 tsps light brown sugar
0.53 tsps
light brown sugar
0.37 tsps sriracha
0.37 tsps
sriracha
0.14 tsps ginger
0.14 tsps
ginger
1  garlic clove
1
garlic clove
3 c shredded napa cabbage
3 c
shredded napa cabbage
0.5  red a head of cabbage
0.5
red a head of cabbage
6 oz trimmed snow peas
6 oz
trimmed snow peas
1  bell pepper
1
bell pepper
1  bell pepper
1
bell pepper
1 c carrots
1 c
carrots
1 c scallion
1 c
scallion
0.5 c cilantro leaves
0.5 c
cilantro leaves
0.5 c cilantro leaves
0.5 c
cilantro leaves

Equipment

baking sheet
baking sheet
oven
oven
blender
blender
bowl
bowl
baking sheet
baking sheet
oven
oven
blender
blender
bowl
bowl


Instructions

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. 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. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.04
Ingredient
12 squares wonton wrappers
12 squares wonton wrappers
½ teaspoons five spice
1 pinch cayenne
1 cup unsalted dry-roasted peanuts
½ cups canola oil
3 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons light brown sugar
2 teaspoons light brown sugar
1 teaspoon sriracha
1 garlic clove
3 cups shredded napa cabbage
½ red a head of cabbage
6 ounces trimmed snow peas
1 bell pepper
1 bell pepper
1 cup carrots
1 cup scallion
½ cups cilantro leaves
½ cups cilantro leaves
Price
$0.80
$0.80
$0.09
$0.01
$0.99
$0.30
$0.38
$0.35
$0.02
$0.02
$0.05
$0.07
$0.75
$0.92
$4.07
$0.60
$0.60
$0.22
$0.66
$0.26
$0.26
$12.25

Nutritional Information

Quickview
472 Calories
12g Protein
31g Total Fat
40g Carbs
36% Health Score
Limit These
Calories
472k
24%

Fat
31g
49%

  Saturated Fat
3g
21%

Carbohydrates
40g
13%

  Sugar
10g
12%

Cholesterol
2mg
1%

Sodium
474mg
21%

Get Enough Of These
Protein
12g
25%

Vitamin C
126mg
153%

Vitamin A
6378IU
128%

Vitamin K
111µg
106%

Manganese
1mg
57%

Vitamin E
5mg
38%

Folate
140µg
35%

Vitamin B3
6mg
33%

Vitamin B6
0.59mg
29%

Fiber
7g
29%

Vitamin B1
0.35mg
23%

Magnesium
90mg
23%

Potassium
737mg
21%

Phosphorus
188mg
19%

Vitamin B2
0.32mg
19%

Iron
3mg
19%

Selenium
12µg
17%

Calcium
132mg
13%

Copper
0.24mg
12%

Zinc
1mg
10%

Vitamin B5
0.94mg
9%

covered percent of daily need

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