Thai Peanut Slaw

The best recipe for Thai Peanut Slaw

Course Appetizer, Salad, Side Dish, Snack

Cuisine Gluten Free, Thailand, Vegan

Prep Time 6

Baking Time 8

Total Time 14

Servings

Calories 77kcal

Cost $

18 won ton wrappers
¼ cup creamy all-natural peanut butter
2 tablespoons brown sugar
⅓ cup water
2 tablespoons Bragg's Amino Acids
2 tablespoons toasted sesame seed oil
1 tablespoon lime juice
1 clove garlic minced
¼-1/2 teaspoon chili oil to taste
1 12 oz. bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower
1 scallions chopped
⅓ cup peanuts
⅔ cups shelled edamame

Preheat oven to 350 F. Take 2 muffin tins and flip them over, spray the bottom of the tins with cooking spray. Drape won ton wrappers over the bottoms of the muffin tin and press down molding won ton wrapper around each cup. Place in oven and bake for 6-8 minutes or until golden and crispy. Set aside.
In a small sauce pan over low heat whisk together peanut butter, water and brown sugar. When peanut butter is liquified remove from heat and add Bragg's Amino Acids, sesame seed oil, lime juice, garlic and chili oil. Whisk until well combined.
In a large bowl, add rainbow slaw, scallions, peanuts and edamame. Add dressing and toss to coat.
Serve slaw in crispy won ton cups and enjoy :)