Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
Muffin Tin
Ingredients
12wonton wrappers
Olive oil, for brushing both sides of wonton wrappers
Vinaigrette:
1½tbspcanola oil
1½tbspfresh lime juice
2½tspfish sauce
2tspseasoned rice vinegar
1tspsoy sauce
1Thai chile or serrano chile, sliced thinly, to taste
1clove of garlic, minced
Salad:
3cupsNappa cabbage, finely shredded
½cupcarrots, shredded
¼cuppurple cabbage, finely shredded
¼red bell pepper, diced
3green onions, sliced
¼cupfresh 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.