Source: dLife

Baked wonton shells filled with a vegetable mixture in a sesame dressing.

Servings

24 wonton wrappers
2 tsp sesame oil , Asian
1 cup napa cabbage , thinly sliced
0.5 cup Sprouts, alfalfa, fresh
0.5 cup Pea Pods, snow, fresh, chopped
0.5 cup shredded carrots
1 fresh green onions , thinly sliced
1 pinch sesame seeds , as garnish (or wasabi peas and toasted hemp)

Sweet Sesame Dressing
1 tbsp sesame oil
2 tbsp rice vinegar
0.33 cup Preserves, apricot
1 tsp low sodium soy sauce
1 tsp fresh ginger root , minced
2 tsp Peanut Butter, creamy, reduced fat

Sweet Sesame Dressing
1 Whisk together all ingredients.
1 Preheat oven to 350 degrees.
2 Lightly brush edges of wonton wrappers with Asian sesame oil.
3 Press wontons, oil side up, in miniature muffin cups to form shells. (Use every other cup in muffin tin so that edges do not touch.
4 Bake in preheated oven until lightly browned, 6 to 7 minutes. Cool on wire racks.
5 In a medium bowl, combine cabbage, sprouts, snow peas, carrots, and green onion.
6 Pour Sweet Dressing over and toss.
7 Spoon mixture into wonton cups and garnish each with 2 or 3 wasabi peas and a sprinkling of hemp seeds.