For the dressing
1 cup olive oil
1/4 cup balsamic vinegar
1/4 cup rice vinegar
4 tablespoons soy sauce
4 cloves garlic, peeled
4 tablespoons brown sugar or honey
4 tablespoons ginger, peeled
2 teaspoons sesame oil
3-4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 head cabbage, cut into wedges
3-4 carrots, peeled or scrubbed
1 package wonton wrappers (My package had around 48.)
1. Combine all dressing ingredients in immersion blender cup or food processor and process until smooth. Likewise, you could mince ginger and garlic and whisk all ingredients together.
2. Heat olive oil in medium skillet over medium heat. Cook chicken about 10 minutes a side or until cooked through. Cool, then chop or shred.
3. Heat oven to 350*F. Spray two mini muffin tins with cooking spray.
4. Using knife, box grater, or food processor with shredding disk, shred cabbage, carrots and zucchini. Mix vegetables, chicken, and dressing together in large bowl.
5. Place wonton wrappers in muffin tins, one wrapper per cup. Bake 7 to 9 minutes or until crisp and starting to brown. Let cool in muffin tins 5 minutes before removing cups and filling with slaw mixture.
The recipe for this dressing is from epicurious.com, the rest Is of my own creation. This is a fairly simple recipe and the baked wonton cups are so much easier to make than dealing with hot oil and frying. These would make a great appetizer or light lunch.