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Thai Salad Wonton Cups

Healthy and delicious crunchy cabbage & vegetables tossed in a tangy vinaigrette and served in a crisp wonton cup. Party food at its best!

Thai Salad Wonton Cups

We recently had some leftover vegetables in the fridge after making a Chinese chicken salad, so I decided to make these tasty little Thai salad wonton cups. After looking around online, I found a recipe on Recipe Tin Eats that sounded easy & delicious. I used lots of veggies that I had on hand for the Thai salad but you can add shredded chicken to make them a little more filling. I ate a few of these little beauties for lunch recently and my son finished off the rest and we both thought they were tasty. These Thai salad wonton cups are so easy to throw together and they make wonderful & fun party food.

Thai Salad Wonton Cups

How to Make Thai Salad Wonton Cups

Preheat the oven to 325 degrees.

Make the wonton cups by brushing both sides of the wonton wrappers with a bit of oil. Place the wonton wrappers in a muffin tin, molding them into little cups.

Thai Salad Wonton Cups

Bake for 12-15 minutes, or until crisp and light golden brown. Remove from the oven and cool in the muffin tin until needed.

Make the vinaigrette by combining the canola oil, lime juice, fish sauce, seasoned rice vinegar, soy sauce, thinly sliced chile, and minced garlic in a small jar. Seal with lid and shake well to combine. Set aside to allow flavors to mingle.

Make the salad by combining the Nappa cabbage, red cabbage, carrot, bell pepper, green onion, and cilantro in a large bowl. Right before serving, drizzle some of the well-whisked vinaigrette on the veggies, to taste, then toss to coat evenly.

Spoon the salad into the cooled wonton cups and sprinkle with some toasted sesame seeds. Serve and enjoy.

Thai Salad Wonton Cups

Thai Salad Wonton Cups

Thai Salad Wonton Cups

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Asian
Servings: 12
Author: Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

Ingredients

  • 12 wonton wrappers
  • Olive oil, for brushing both sides of wonton wrappers

Vinaigrette:

  • tbsp canola oil
  • tbsp fresh lime juice
  • tsp fish sauce
  • 2 tsp seasoned rice vinegar
  • 1 tsp soy sauce
  • 1 Thai chile or serrano chile, sliced thinly, to taste

Salad:

  • 3 cups Nappa cabbage, finely shredded
  • ½ cup carrots, shredded
  • ¼ cup purple cabbage, finely shredded
  • ¼ red bell pepper, diced
  • 3 green onions, sliced
  • ¼ cup fresh cilantro leaves, stems removed
  • Toasted sesame seeds, to taste

Instructions

  • Preheat the oven to 325 degrees.
  • Make the wonton cups by brushing both sides of the wonton wrappers with a bit of oil. Place the wonton wrappers in a muffin tin, molding them into little cups.
  • Bake for 12-15 minutes, or until crisp and light golden brown. Remove from the oven and cool in the muffin tin until needed.
  • Make the vinaigrette by combining the canola oil, lime juice, fish sauce, seasoned rice vinegar, soy sauce, thinly sliced chile, and minced garlic in a small jar. Seal with lid and shake well to combine. Set aside to allow flavors to mingle.
  • Make the salad by combining the Nappa cabbage, carrot, red cabbage, bell pepper, green onion, and cilantro in a large bowl. Right before serving, drizzle some of the well-whisked vinaigrette on the veggies, to taste, then toss to coat evenly.
  • Spoon the salad into the cooled wonton cups and sprinkle with some toasted sesame seeds. Serve and enjoy.
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5 Comments

  1. You come up with some of the most unique dishes and this one looks very good. Other than the occasional stir-fry, we make very few Asian dishes.