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Thai Salad Wonton Cups

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12
Course: Appetizer
Cuisine: Asian

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

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees.
  2. 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.
  3. Bake for 12-15 minutes, or until crisp and light golden brown. Remove from the oven and cool in the muffin tin until needed.
  4. 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.
  5. 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.
  6. Spoon the salad into the cooled wonton cups and sprinkle with some toasted sesame seeds. Serve and enjoy.