Thai Salad Wonton Cups
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Thai Salad Wonton Cups
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 12 wonton wrappers
- Olive oil, for brushing both sides of wonton wrappers
Vinaigrette:
- 1½ tbsp canola oil
- 1½ tbsp fresh lime juice
- 2½ tsp fish sauce
- 2 tsp seasoned rice vinegar
- 1 tsp soy sauce
- 1 Thai chile or serrano chile, sliced thinly, to taste
- 1 clove of garlic, minced
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
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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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