Shrimp wontons and cabbage slaw with honey vinaigrette
Recipe adapted by Steve Schroeder
©2012 Steve Schroeder
Ingredients 6 oz cooked shrimp (tail off, cooked, devaned)
1- 8 ounce package cream cheese - softened
1 1/2 tablespoons scallions (green onion) diced
1 small jalapeno, deseeded and diced
1 lime squeezed
1 pkg wonton wrappers
Leave cream cheese on the counter for a few hours, easier to mix when at room temperature. Mix together all ingredients in a large bowl. Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton. Cabbage Salad:
Pre heat oven to 350. Place wontons on baking pan or cookie sheet. Fold wonton by brushing a little water over all of the edges of the wonton skin. Fold wonton diagonally unto a triangle. Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being baked. Bake at 350 degrees for 8 minutes.
1 head green cabbage (cleaned and cored)
½ head red cabbage (cleaned and cored)
1tbsp black or white toasted sesame seeds
1 bunch (about 8) scallions, finely sliced including some green stems
3/4 cup sliced almonds
Honey Vinaigrette Dressing:
1/2 cup extra-virgin olive oil
1/2 cup sparkling apple cider
½ cup tablespoons honey
To make salad: In a large mixing bowl, toss all ingredients together well. Refrigerate until ready to dress and serve.
To make dressing: Whisk together all ingredients until emulsified. Cover and refrigerate. When ready to serve, whisk well and pour over salad; toss to coat.
This recipe is intended for general diet only. Chronic Kidney Disease, Dialysis and Diabetes patients should check with your doctor, Dietitian or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.