Creamy Thai Slaw with Baked Wonton Chips

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Bowl of Creamy Thai Slaw surrounded by Baked Wonton Chips and limes

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.

Batch of our homemade Baked Wonton Chips

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. Back to zee dip.

Stirring together ingredients for Asian Slaw Dressing

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.

SOLVED.

Bowl of our Creamy Thai Slaw recipe

This slaw is so flavorful and crunchy! Slightly creamy with plenty of peanut flavor, sweetness, and tang from the lime. Kind of like a creamy peanut sauce*. 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’.

*Note: you can learn about the origins of peanut sauce and find our DIY recipe here.

Bowl of Creamy Thai Slaw surrounded by Baked Wonton Chips
Close up shot of a small bowl of our delicious Creamy Thai Slaw recipe

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 Thai food.

Just make it. You get the point.

More Thai-Inspired Recipes

Using a chip to scoop up a bite of Creamy Thai Slaw
Bowl of Creamy Thai Slaw with wonton chips

Creamy Thai Slaw with Baked Wonton Chips

Creamy thai slaw made with simple, fresh ingredients and baked wonton chips. A super light and healthy Thai appetizer or snack!
Author Minimalist Baker
Print
Bowl of Creamy Thai Slaw surrounded by Baked Wonton Chips
3.8 from 5 votes
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4
Course Appetizer, Snack
Cuisine Thai-Inspired, Vegetarian
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 10-12 wonton wrappers*


SLAW DRESSING

  • 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)


SLAW VEGGIES

  • 1/2 cup finely grated carrots
  • 1 cup finely shredded cabbage, purple or green
  • 2 stalks green onions (finely diced)

Instructions

  • 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.

Notes

*You can sub 3-4 egg roll sheets for the 10-12 wonton wrappers.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 g Calories: 336 Carbohydrates: 61 g Protein: 11 g Fat: 5.5 g Saturated Fat: 1 g Sodium: 670 mg Fiber: 3 g Sugar: 11 g

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  1. Alexandra Robin says

    I did two three twists for a New Year’s Eve Party.

    I sprayed mini muffin tins with spray oil, lines them with quartered egg roll wrapers (squares – you can use wonton wrappers) and baked at 300 for about 10 minutes till crisp, let them cool, then stuffed them;

    substituted the peanut butter for PB2, powdered peanut butter to reduce the fat for my compromised pancreas starting with the 2 tablespoons and adding more as I saw fit for flavor (didn’t measure the extra);

    cut the sesame oil down to one teaspoon for my fat limitations (hate to do this because I love the flavor, but have to).

    I could eat this every day.

  2. Rosette says

    I did this super light and healthy thai cream for a picnic with my family. We were in mouring, but the cream made our day. I can´t use your first option for some reasons, but the second is fine…

  3. Kathy says

    I don’t know what I did wrong, since I thought I followed the recipe, but my slaw was soggy and limp two hours after I made it. Also had what someone else described as a “chalky” texture. I’m sorry, it sounded so delicious!

  4. Karriann says

    You’re a gifted soul and I give you A TON of gratitude after every single meal made from your recipe(s). To publicly rejoice is the only way to give more gratitude!

  5. Kelly says

    The whole family digs this slaw!. I Prepared once with vegan mayo and once and greek yogurt. I noticed no difference in flavor. Thanks so much, I think your site it a haven for anyone who thinks they are to busy to cook from scratch. Simplicity and deliciousness all around! Cheers.

  6. Chris says

    Hey great recipe, I made this last night and it was pretty darn good but…. Is 1/4 cup of lime juice a bit much? I followed the recipe exactly (without tasting along the way, my fault) but wow the lime flavor pretty much blew everything else away, even all the seasoning of the stuff I put it on. Just a caution for those that aren’t expecting it- Google tells me 1 lime is about 2 tablespoons worth of lime juice not 1/4 cup (4 tablespoons). Great recipe though, I will be adjusting it and using it going forward. Thanks!

  7. Valerie says

    Can’t wait to make this, but can you explain what the chili garlic sauce is? I live in the country and typically either order online or have to make a specific list when driving “into town.” Any advice on choosing a good one? Thanks!

      • Valerie says

        Thanks so much!! I am getting cabbage from a local farm Tuesday, so I’ll have the perfect base for this recipe! :)

        • Valerie says

          Made it tonight and it was delish!! I wasn’t able to use the chili paste since I am going to the city tomorrow, but otherwise it was fantastic. I did notice that it had a weird chalky texture though and a friend said that it might be because my cabbage was more white than green. Could that have been the issue?
          Thanks!!

          • Owen says

            Appreciation to my father who informed me regarding this blog, this website is really amazing.

          • Tera says

            Fastidious answers in return of this question with genuine
            arguments and describing everything concerning that.

          • Pat says

            This looks amazing and as my husband is a diabetic who loves all things cabbage, the 61 g of carbs looked a bit worrisome, but after checking the carb count in each ingredient, this is definitely on my “to do” list for sure! I also appreciate the helpful comments…

  8. Claire (Eat Well. Party Hard.) says

    Everything about this made me smile. The recipe itself (because, yum), the use of the word “frand” over “friend” (because, really, that’s how you say it!) and the mention of Pronto Pups at the state fair. I don’t eat ’em anymore, but holy nostalgia, they are a time-honored tradition with my two best childhood friends. You hadn’t been to the fair unless you’d had AT LEAST one Pronto Pup. Glad to see that someone else understands this.

  9. Amy | Club Narwhal says

    Oh good goodness, does this look refreshing! I love slaw in the summer and these Asian flavors are calling my name (as are the wonton chips). Perfection!

  10. Jenny @ BAKE says

    I have the exact same fears when it comes to deep frying things! I know I am going to burn down my apartment or at least burn my fingers and arms! This slaw looks incredible! I can’t wait to try it!

  11. Jess says

    Alright friend – are you secretly planning a little trip over to Thailand on the sly? You are all over these Thai-inspired recipes! I am swooning over these pictures and the flavors inthat slaw. And baked wonton chips? Will be making these – stat. Seriously amazing.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Maybe…??? Ha, that would be awesome – then we could hang out and eat Thai food! Hooray!

  12. Minji says

    Sometimes recipes come to me with no effort at all a.k.a. amazing recipes just show up on my Feedly. Other times I have to chase them down a.k.a. look all over the Internet to find the one that I really like and can work with. This recipe was of the former category :)

    Thanks for sharing the recipe! It looks so good that just snacking on this wouldn’t suffice me! haha

  13. Kelly // The Pretty Bee says

    Wow, this looks amazing! I bet I could make it vegan by using vegan mayo instead of the yogurt! Yum.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kelly, yes! I didn’t even think of vegan mayo. In the recipe, I suggested using blended avocado in place of yogurt, but that’s a great idea, too!

  14. Tieghan says

    I love when recipe just come to me! Make my life so much easier! These chips and slaw look and sound amazing! I love that the chips are back and anything Thai is always a winner!

  15. Sarah | The Sugar Hit says

    Oh MAN. I am pretty psyched about this recipe. I am in love with asian-y slaws, and now I can eat them on asian-y chips?!?! All the yes.