Thai Peanut Salad Cups
The dressing on this salad is so flavorful. Everyone goggled them up the last party I went to.
- Preparing Time: 45 minutes
- Total Time: 1 hour
- Served Person: 14
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons lime juice
- 2 tablespoons honey
- no bowl
- 2nd bowl (large)
- 1 tablespoon ginger grated
- 3 tablespoons sesame seeds toasted
- 1st bowl (small)
- 3 teaspoons oil
- 5 green onions sliced
- 24 phyllo/wonton wrapper
- egg wash egg beaten with some water
- 1/4 cup peanut butter organice unsweetened
- 450 grams coleslaw red cabbage, green cabbage, carrots
- 1/4 cup peanuts crushed and toasted
- Carbohydrate 8.93264434987501 g
- Cholesterol 2.57142857142857 mg
- Fat 9.22833735947417 g
- Fiber 1.8142815500789 g
- Protein 3.04961813079731 g
- Saturated Fat 1.29802926505455 g
- Serving Size 1 1 Serving (75g)
- Sodium 16.1739729260173 mg
- Sugar 7.1183627997961 g
- Trans Fat 0.46244445691012 g
- Calories 125 calories
Preheat your oven to 350F. Grease a 12 cup muffin tin with cooking spray. Place either: 1. 2 wonton wrappers in the cup (offset the corners to create a flower cup) 2. 5 sheets of phyllo, brushed with egg wash between each sheet and bake for 12 minutes, until crispy and browned. Let them cool and remove to a wire wrack once cool. Combine the peanut butter, rice vinegar, lime juice, oil, soy sauce, honey, garlic, ginger, salt, & red pepper flakes. Set aside. (Can be made the night before). In separate bowl, combine green onions and prewashed coleslaw. Right before serving, toss with dressing and spoon into cups. Sprinkle with toasted peanuts and sesame seeds. Serve immediately.
