When you want to switch things up from the usual creamy dips, and need a last minute party appetizer, make my Vegan Chinese Chick'n Salad Wonton Cups! Crispy baked wontons are filled with Chinese Chick’n Salad - an all around crowd pleaser that's light and refreshing, with a zingy dressing! You can prepare an entire tray in under 20 minutes ... perfect for making ahead and assembling right before serving!
Ingredients
Dressing
¼ cup fresh squeezed orange juice, about 1-2 oranges
2 TBS finely minced red onion
2 TBS tamari or soy sauce
1 TBS rice wine vinegar
1 TBS coconut nectar or maple syrup
½ tsp toasted sesame oil
Chinese Chick'n Salad Wonton Cups
24 vegan friendly wontons
6 oz vegan chick'n strips
2 tsp Chinese Five Spice seasoning
½ tsp Kosher salt
2 tsp avocado oil
3 cups tri-color coleslaw mix
½ large red bell pepper, thinly sliced
¼ cup sliced green onion
1 - 10.5 oz can of mandarin oranges in juice, drained
Fresh chopped cilantro
Sesame seeds
Instructions
Preheat oven to 350 degrees
Dressing
In a small bowl, whisk together all the ingredients. Set aside.
Chinese Chick'n Salad Wonton Cups
Place two wonton wrappers into a cupcake tin, molding it into the cups. Bake for 13 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the cupcake tin.
Toss vegan chickn strips with Chinese 5 Spice and salt. In a small pan on medium-high heat, add oil. Once the oil is hot, add chick'n and cook until slightly browned on the edges and completely warmed through, about 7-10 minutes. Remove from the pan and cut into bite-sized pieces. Set aside.
In a large bowl, combine coleslaw mix, bell pepper, green onion, and chopped chick'n. Toss with dressing.
Once the wonton cups are cooled, divide the Chick'n Salad between the cups. Garnish with 1-2 mandarin slices, fresh cilantro, and a pinch of sesame seeds. Serve immediately and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-chinese-chickn-salad-wonton-cups/