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Sweet Potato Slaw in Wonton Cups

Sweet Vegan Potato Slaw in Wonton Cups

I’m crazily into appetizers lately, partly because they’re quick n’ easy (or, at least, they can be) and, honestly, just because they’re fun. Who doesn’t like a dinner you can eat with your fingers? This Sweet Potato Slaw makes a wonderful Asian-style appetizer, but it has multiple other uses! You could use it in spring rolls, or just as a side dish. In fact, you should keep your eyes open for an upcoming Brussels sprout sandwich that also features this yummy concoction!

Sweet Vegan Potato Slaw in Wonton CupsLight and sweet, this appetizer works well in both warm weather and in the fall… after all, sweet potatoes know no season!

Sweet Potato Slaw in Wonton Cups

These can be served warm or at room temperature. If you’re serving warm, add the soy sauce mixture to the sweet potato mixture in the pan to warm it all up before putting into the individual cups.


  • 12-18 wonton or dumpling wrappers
  • Non-stick spray
  • 1 small cabbage, thinly sliced (about 1.5 cups)
  • 1 smallish sweet potato, peeled and shredded (about 1.5 cups)
  • 1/2 small sweet onion, thinly sliced
  • 2 Tablespoons soy sauce, plus more for drizzling
  • 1 Tablespoon sesame oil
  • 2 Tablespoons vegetarian hoisin sauce
  • 1.5 Tablespoons lime juice
  • 1 Tablespoon fresh grated ginger
  • 1/2 jalapeno, diced (optional)
  • 3 green onions for garnish, if desired


  1. Heat oven to 350. Spray the muffin tin(s) with the non-stick spray, then place one wrapper in each section, pressing down to create the cup shape. Bake for 5-6 minutes, or until the cups are crispy and lightly browned. Set aside to cool.
  2. Water saute the cabbage for 2 minutes, then add the onion for an additional 2-3 minutes. Add the sweet potato and leave over low/medium heat for another 2-3 minutes.
  3. In a large bowl, whisk together soy sauce, sesame oil, hoisin, lime juice, ginger and jalapenos (if using).
  4. The pan with your sweet potato mixture should be dry, drain any existing water if necessary. If you’re planning to serve this warm, add the soy sauce mixture to the pan and stir into the slaw. If serving at room temperature, add the slaw mixture to the bowl.
  5. Mix well, and top with additional soy sauce as needed. Spoon into individual cups and top with sliced green onion.



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{ 10 comments… add one }
  • Sophie September 13, 2013, 8:22 am

    Mmmmmm,….tasty creations, my friend! Yummmmm!

  • Small Footprints September 13, 2013, 8:47 am

    This looks delicious … and so pretty! I love that you’ve taken fall veggies and given them a light and refreshing boost. I’m definitely bookmarking this one for future use! Thanks for sharing!

    • Barb September 13, 2013, 10:22 am

      Thank you!

  • Lisa Johnson September 13, 2013, 7:31 pm

    What a great looking recipe! It’s rare I come across a sweet potato concoction I haven’t tried, but you’ve stumped me. I’m going to give this a go!

    For the past 4 years or so, I’ve been building a specialty foods business based on sweet potatoes: Yummy Yammy. I make sweet potato salsas, in Mexican, Tuscan & Moroccan flavors. They’re yummy!

    So, given my experience in sweet potatoes, I want to disagree with you on one small point: sweet potatoes do in fact have a season. Most consumers won’t notice it, or notice it much, if the previous year’s crop was sufficient. But if there is a shortage at all, it can be noticeable. I explained it here, in case you’re interested. We’re coming up on the tricky time of year for yams. I typically don’t buy them during September, and even October if I can help it. By Thanksgiving (imho) they start to taste good again. Here’s why: http://yummyyammy.com/revealed-why-your-yams-might-taste-no-yam-good/

    Thanks again for the great looking recipe!

    • Barb September 16, 2013, 1:55 pm

      Well clearly I’m one of those that doesn’t notice 😉

      • Lisa Johnson September 16, 2013, 1:58 pm

        You *might* notice right about now, actually. My produce market hasn’t had any yammies for a couple of weeks, and probably won’t til the new crop is cured and in… but I know they won’t taste as great as they will, say, in March!

        I got dumpling wrappers there the other day, and I’m making your dish TONIGHT!

  • Annie September 16, 2013, 2:30 pm

    I can make a meal of bite-sized apps! So cute, Barb, and great flavors. Interesting factoid about a sweet potato season!

  • Hannah September 18, 2013, 7:41 pm

    Elegant but still so much fun! I can see these delicious cups being right at home at any party. I may just have to throw a private “party” for one any enjoy these ASAP.

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