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Parve
Easy
20 Servings
Allergens 
30 Minutes
Diets
We love coleslaw for its crunch. Thereʼs even more crunch in this mango slaw, combined with a fruity and refreshing flavor. Yield: 20 cups
oil, for brushing
1/4 cup Gefen Olive Oil
3 tablespoons sugar
2 tablespoons vinegar
2 tablespoons water
1 (14-ounce) bag coleslaw mix
1 red onion, finely diced
1 mango, finely diced
6 ounces slivered almonds, toasted
black sesame seeds, for sprinkling
Preheat oven to 325 degrees Fahrenheit.
Place wonton squares on a work surface; brush lightly with oil. Press each square into the cups of a miniature muffin pan, oil side down. Bake until wonton cups are golden brown, about 10 minutes. Let cool completely before removing from muffin pan.
In a medium bowl, whisk together olive oil, sugar, vinegar, and water.
Add in coleslaw mix, red onion, mango, and almonds, and toss to combine. Transfer slaw to an airtight container and keep refrigerated until time of serving.
Just before serving, add slaw inside each wonton cup and top with black sesame seeds.
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