Thai Veggie Slaw with Peanut Dressing


12 square Fz Menlo Egg Roll Skin

1 c. Peanut No Skin

1 T. Df Fish Sauce (super) (l)

1 t.

1/2 t. Five Spice Powder

1/2 c.

pinch of cayenne

3 T. fresh lime juice

2 t. light brown sugar

1 t. finely minced ginger & garlic

1 small head of napa cabbage, shredded

1/2 a small head of red cabbage

6 oz. snow peas, trimmed

1 c. julienned carrots

1 c. thinly sliced scallion

Cooking Instructions

Make the crispy wontons: Preheat oven to 375 degrees f

Lay the wontons out on a large baking sheet.

Spray lightly with cooking spray and sprinkle with the Chinese five spice and cayenne.

Bake 10-12 minutes, until crisp and golden brown

Prepare the dressing: In the jar of a blender, add 1/2 c. peanuts and 2 T. canola oil.

Add in the remaining canola oil, lime juice, fish sauce, brown sugar, sriracha, ginger and garlic.

Sauces and Seasonings for Cooking