Sometimes recipes come to me with no effort at all, like when someone gives you free cake on your birthday. Other times I have to chase them down like a disobedient child throwing a running hissy fit.
This recipe was of the former category. It hit me one day as I was jotting down website ideas. CREAMY THAI SLAW WITH BAKED WONTON CHIPS. Yep. THANKS RECIPE. You were simply meant to be.
It starts with chips. Baked chips, in fact. I do like the fried variety but will probably never make them myself because I don’t fry things. It scares me and I fear my arteries will see what I’m doing and seize up before I ever take a bite of said fried good.
I’ll eat a Pronto Pup at the state fair no problem. But you will likely NEVER see me dipping a battered dog in my own pot of oil. Plus, I’d probably burn myself and then John would ban me from the kitchen forever because I’m already prone enough to accidents in there.
Whoa, that escalated quickly. Bake to zee dip.
The slaw is so simple and fresh AND can be made dairy-free and peanut-free no problem. Sub mashed avocado for yogurt /sub almond or cashew butter for peanut.
This slaw is so flavorful and crunchy! Slightly creamy with plenty of peanut flavor, sweetness, and tang from the lime. I’m kind of smitten with it, especially when served with baked wonton chips.
Tortilla chips, you’re cool and all but, you’re no wonton. Just sayin’.
Make this dip for a super fresh and easy appetizer for parties or gatherings. Make it before eating Pad Thai. Make it for a picnic and then take it on said picnic and eat it. Make it for a frand who loves Asian food.
Just make it. You get the point.
Creamy Thai Slaw with Baked Wonton Chips
- 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 Asian-style 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.
*You can sub 3-4 egg roll sheets for the 10-12 wonton wrappers.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 4)
- Calories: 336
- Fat: 5.5g
- Saturated fat: 1g
- Sodium: 670mg
- Carbohydrates: 61g
- Fiber: 3g
- Sugar: 11g
- Protein: 11g
More Asian Eats ->