Ingredients

The following ingredients have 4 Servings
  • 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 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))

Instruction

  • 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.