Thai Vegetable Slaw

Lightly coat the wonton skins with cooking spray, then sprinkle with Chinese five spice powder and cayenne pepper. Flip the skins, repeat the seasoning process, and then stack them to slice into uniform 1/2-inch strips.

Ingredients

240 mL of Wonton Skins

15 mL of Cooking Spray

5 mL of Five Spice Powder

1¼ mL of Cayenne Pepper

Equipment

Chefs Knife

Cutting Board

Spread the wonton strips evenly on the baking sheet and bake for 10 to 12 minutes until golden and crisp, ensuring you flip them halfway through for even browning. Remove from the oven and allow them to cool completely.

Ingredients

240 mL of Wonton Skins

15 mL of Brown Sugar

Equipment

Baking Sheet

Oven

In a blender, combine half of the peanuts with the canola oil and process until smooth, scraping down the sides as needed.

Ingredients

60 mL of Peanuts

60 mL of Canola Oil

Equipment

Blender

Add the remaining canola oil, lime juice, fish sauce, brown sugar, sriracha, ginger, and garlic to the blender and process until the dressing is fully emulsified and smooth.

Ingredients

30 mL of Brown Sugar

60 mL of Canola Oil

45 mL of Lime Juice

15 mL of Fish Sauce

5 mL of Sriracha

5 mL of Ginger

1 clove of Garlic

Equipment

Blender

In a large mixing bowl, combine the mixed vegetables with the prepared dressing and the remaining peanuts. Toss thoroughly to coat, then serve topped with the crispy wonton strips.

Ingredients

240 mL of Wonton Skins

60 mL of Peanuts

950 mL of Mixed Vegetables

Equipment

Mixing Bowl