Thai Peanut Salad Cups

These Thai Bean Salad Wonton Mugs are the right appetizer or light lunch! 

INGREDIENTS

24 packs of dumplings

vegetable oil cooking spray

1/4 cup natural spread

2 tablespoons of rice vinegar

2 tablespoons of fresh juice

3 teaspoons oil

1 tablespoon soy

2 tablespoons honey or other vegan substitute

2 cloves garlic, finely chopped

1 tablespoon grated ginger

1/4-1/2 teaspoon salt

1/4 teaspoon red pepper flakes

450g grated cabbage and carrots, buy pre-washed bags at the grocery if you prefer!

1-2 tablespoons sliced spring onions

2-3 tablespoons of crushed peanuts

INSTRUCTIONS

1.Preheat your oven to 350 degrees. Spray 12 muffin tins with cooking spray and place 2 dumpling wrappers inside each muffin tin, ensuring the corners are staggered to make a "flower" pattern. Push the wrapper into the muffin cup. Bake at 350 degrees for about 10-13 minutes or until the cups are crispy and golden. Let cool within the muffin tin to temperature , then transfer to a wire rack or serving plate.

2.Combine spread , rice vinegar, juice , oil, soy sauce, honey, minced garlic, grated ginger, salt and red pepper flakes during a small bowl and blend well. put aside the dressing.

3.Add grated cabbage and carrots to an outsized bowl. i prefer to use a bag of pre-washed coleslaw mix for this recipe when I'm during a hurry and it always works. My favorite is that the mixture of collards , red cabbage and grated carrots for his or her gorgeous color and excellent flavor combination for this recipe. If you favor to use fresh cabbage and carrots and grate them yourself, choose it!

4.Pour the sauce over the cabbage mixture and toss to coat.

5.Pour coleslaw into refrigerated dumpling cups and arrange on a serving plate or plate.

6.Garnish with sliced green onions and crushed peanuts and serve immediately!