Ingredients
Scale
- 36 wonton wrappers
- 1 tbsp rice wine vinegar
- 2 tsp lime juice
- 2 tbsp soy sauce
- 1/2 tbsp white sugar
- 1/4 tsp sea salt
- 1.5 tsp toasted sesame oil
- 2 cups shredded chicken breast
- 1 cup green shredded cabbage
- 1 cup red shredded cabbage
- 1 cup shredded carrots
- 1 cup edamame (cooked)
- 1 large red pepper, chopped
- 1/2 cup roasted cashews
Instructions
- Preheat oven to 375°F
- Form wonton wrappers into cup shapes in a mini muffin tin
- Bake for 8 minutes, set aside
- In a small bowl whisk together rice wine vinegar, lime juice, soy sauce, sugar, sea slat and sesame oil, set aside
- In a large bowl mix together chicken, cabbage, carrots, edamame and red pepper
- Pour dressing over salad, mix
- Add cashews, toss
- Spoon salad into wontons right before serving