Ingredients

The following ingredients have 18 Servings
  • WONTON CUPS:
  • 18 wonton wraps
  • nonstick cooking spray
  • THAI-PEANUT DRESSING:
  • 1/4 cup smooth peanut butter
  • 2 Tablespoons sugar
  • 1/3 cup water
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large lime (juiced)
  • ASIAN SLAW:
  • 1 12 oz. package rainbow slaw
  • 3 green onions (green parts only, sliced thin)
  • 1/3 Cup dry roasted peanuts (chopped)
  • 1 Tablespoon toasted sesame seeds

Instruction

  • MAKE WONTON CUPS: Move oven rack to middle position, and preheat oven to 350 degrees F. Turn two (12-cup) muffin tins over and lightly spray cup bottoms with cooking spray. Spray one side of wonton with cooking spray and drape lightly (sprayed side down) over each muffin cup, molding it gently around cup to shape it. Lightly spray wonton cups again with cooking spray and place pans in oven. Bake for 5-6 minutes or until edges of wontons are brown. Remove and cool on wire rack for 15 minutes before removing cups from pan.
  • MAKE THAI-PEANUT DRESSING: Meanwhile, in small microwave-safe bowl combine peanut butter, sugar, water, soy sauce, sesame oil, garlic powder and crushed red pepper flakes. Microwave on high for one minute, and then whisk until smooth. Add lime juice and stir again; set aside to cool slightly.
  • MAKE SLAW: Place slaw mix into medium bowl and toss with Thai Peanut Dressing until evenly coated (You may or may not need all of the slaw and/or all of the dressing depending on how “dressed” you like your salads.
  • ASSEMBLE: Fill wonton cups with salad mixture, and top with green onions, peanuts and sesame seeds.