Eggroll Slaw

Directions

1. Add the cabbage, carrots, red bell pepper, and scallions to a large bowl and stir to combine. 
2. In a small bowl, whisk together the miso paste, ginger, mustard, sesame oil, honey, garlic, lemon juice, olive oil, vinegar, tamari, salt, and pepper. 
3. Pour the dressing over the slaw and mix well to get everything evenly coated. 
4. Cut the wonton wrappers into 1” wide strips and heat an inch of avocado oil in a large frying pan. 
5. Once the oil is hot (it should bubble around the end of a wooden spoon inserted), add the wonton wrappers a few at a time. Cook until golden brown and bubbly on both sides (about 1-2 minutes, they cook fast!), then remove from the oil and place on a wire rack or paper towel to cool. Sprinkle with salt. 
6. Serve the crispy wonton chips to dip into the slaw. Store any slaw leftovers in the fridge in an airtight container for up to 4 days. The leftover wontons can be stored at room temperature.