Korean Sweet and Tangy sauce and Napa Cabbage Slaw
For an easy and simple meal here is Korean Sweet and tangy dipping sauce, spicy dipping sauce and Napa cabbage slaw with pan fired mini chicken and vegetable wontons.
Servings: 4
Ingredients
- For Korean Sweet and Tangy Sauce
- ¼ cup Soy sauce
- 2 tablespoon sugar
- ¼ cup rice wine vinegar
- ¼ cup water
- 1 tablespoon minced garlic
- 2 teaspoon toasted sesame seeds
- For Spicy Sauce
- ¼ cup soy sauce
- 2 tablespoon rice wine vinegar
- 1 teaspoon sesame seed oil
- 1 teaspoon Siracha sauce
- 1 teaspoon minced garlic
- 3 scallions chopped finely only green parts
- For Napa Cabbage Slaw
- 3 cup sliced Napa cabbage
- ¼ cup sliced onions
- ½ cup sliced carrots
- ¼ cup red bell pepper
- For dressing
- 2 tablespoon olive oil
- ½ tablespoon sesame seed oil
- ½ tablespoon soy sauce
- ½ tablespoon lime juice
- 2 tablespoon toasted sesame seeds
- ½ teaspoon sugar
- 1 teaspoon fresh ginger
- 2 tablespoon rice wine vinegar
- 20 Bibigo Mini Wontons Chicken and Vegetable forzen
Instructions
- For Korean Sweet and tangy sauce
- Mix all ingredients for Korean sweet and sauce into a small bowl and make the sauce.
- For Spicy sauce
- Mix all ingredients for spicy sauce including Siracha sauce in a small bowl and serve.
- For Napa cabbage slaw
- First make dressing for the slaw and set aside. Then in a large bowl combine Napa cabbage, sliced onion, red bell pepper and match stick carrots. You can add toasted sesame seeds to the veggies and mix. But I like to add it to the dressing . Once you combined all veggies toss with dressing and serve with Pan fried Bibigo Mini Wontons Chicken and Vegetable. Enjoy a great family meal.
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!