Sometimes recipes come to me with no effort at all, like when someone gives you a free cake on your birthday. Other times I have to chase after them like a disobedient child running.
This recipe is from the previous category. It hit me one day when I was writing down website ideas. CREAM OF THAI SLAW WITH BAKED WONTON CHIPS. Yes. THANK YOU RECIPES. You’re just meant to be.
It starts with chips. Baked chips, actually. I love the fried variety but will probably never make it myself since I don’t fry it. It scared me and I was afraid my arteries would see what I was doing and take over before I took a bite of the fried food.
I’ll eat Pronto Pup at the state fair no problem. But you may NEVER see me dunking a battered dog in my own pan of oil. Plus, I’ll probably burn myself and then John will ban me from the kitchen forever because I’m already pretty prone to accidents there.
Wow, that’s increasing fast. Back to zee dip.
The slaw is very simple and fresh AND can be made dairy-free and nut-free without a problem. Mashed avocado sub for yogurt/almond sub or cashew butter for nuts.
The slaw is so flavorful and crunchy! Slightly creamy with lots of nutty flavor, sweetness and smell of lime. Like creamy peanut sauce*. I’m kind of hooked on it, especially when it’s served with grilled wonton chips.
Tortilla chips, you are cool and all, you are no ordinary person. Just say it.
*Notes: You can learn about the origins of peanut sauce and find our DIY recipe here.
Make this dip for a super fresh and easy appetizer for a party or gathering. Make before eating Pad Thai. Make it for a picnic and then take it to the picnic and eat it. Made for a frand who loves Thai food.
Just make it. You get the point.
More Thai Inspired Recipes
- Easy Pad Thai Tofu
- Pile of Thai Sweet Potato
- Pad Thai Without Noodles (30 Minutes!)
Creamy Thai Lettuce with Baked Wonton Chips
- 10-12 dumplings wrapping*
- 2-3 tablespoon fresh lime juice (1 lime yield ~2-3 tablespoons)
- 1 tablespoon freshly grated ginger root
- 2 tsp low sodium soy sauce
- 1/2 tsp garlic chili sauce
- 1 tsp Sesame oil
- 2-3 tablespoon honey, agave, or maple syrup (depending on desired sweetness)
- 1/3 cup Greek or plain yogurt without fat (omit or sub mashed avocado to keep milk free)
- 1-2 accumulate Tbsp natural salted peanut butter (depending on peanut-yness preference)
- 1/2 cup finely grated carrots
- 1 cup finely grated cabbage, purple or green
- 2 stem green onions (finely diced)
Preheat the oven to 400 degrees F (204 C) and cut the dumpling pieces (or egg rolls) into small triangles.
Lightly spray the chips with olive or avocado oil, sprinkle with sea salt and arrange on a foil-lined baking sheet in a single layer to ensure they don’t touch.
Bake for 6 minutes or until golden brown. Set aside.
While baking the chips, stir together the slaw dressing ingredients. Taste and adjust seasonings as needed.
Add vegetables and stir. Serve with wonton chips immediately. Will keep covered in the refrigerator for a few days.