I really debated about showing my bottom to you all. It's become old, dimpled and spotted over the years and it's just not something I'm proud of. However, in the interest of helping you through this recipe, I'm obliged to take one for the team and just let it all hang out. Please forgive me for posting something so distasteful.
I'm speaking of the bottom of my muffin pan, of course. I've had it forever and the only reason you're seeing it now is because the little cups that this salad sets in are made by draping won ton wraps over the bottom of the muffin cups before they're baked.
See? Beautiful little shells to showcase this ridiculously easy and fantastic salad.
Thai Peanut Slaw In Won Ton Cups (makes 18 mini-salads)
18 won ton wraps
1 (12 oz) package of rainbow slaw (broccoli, cauliflower, carrots and red cabbage)
1/4 cup smooth peanut butter
2 TBSP sugar (I used Splenda)
1/3 cup water
1 TBSP reduced-sodium soy sauce
1 TBSP sesame oil
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 lime, juiced
3 green onions, green parts only, diced
1/3 cup peanuts, chopped
1 TBSP toasted sesame seeds
Preheat oven to 350 degrees. Turn two (12 cup) muffin tins over and lightly spray cup bottoms with cooking spray. Spray one side of won ton with cooking spray and drape lightly (sprayed side down) over each muffin cup, molding it gently around the cup to shape it. Lightly spray the won ton cups again with cooking spray and place pan in oven. Bake for 5-6 minutes or until edges are brown. Remove and cool on wire rack before removing cups from pan.
In a microwave-safe bowl combine the peanut butter, sugar, water, soy sauce, sesame oil, garlic powder and crushed red pepper flakes. Microwave on high for one minute. Stir well until smooth. Add lime juice and stir again. Set aside to cool slightly.
Place slaw mix into a medium size mixing bowl. Combine slaw with dressing. You may or may not need all the slaw or all the dressing depending on how "dressed" you like your salads.
Fill won ton cups with salad mixture. Top with green onions, peanuts and sesame seeds.
These will stay crisp for several hours, but the won ton cups will start to lose their crispness after that.
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