These Thai Peanut Salad Wonton Cups are the perfect appetizer or light lunch! They feature a delicious Thai-inspired peanut dressing over shredded veggies, topped with crushed peanuts, all in a crispy wonton shell! They’re easy to make and they’re the perfect healthy party recipe!
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You guys! I’m back!! I’m really sorry I haven’t been keeping up with a regular posting schedule lately. If you’ve been reading my updates or following our family blog, you’ll know that we made the move to Romania from Canada last month and needless to say life has been a little hectic since then! We have settled into what will be our home for the next 3 months in Bucharest and life is beginning to stabilize again for us somewhat.
We’ve registered our kids for kindergarten here, which has been very interesting to say the least, and it’s given me a real taste of “back-to-school” for the first time! I mean, I was a teacher in my other life (a.k.a. before we had our kids) so I’m very familiar with the whole “back-to-school” thing, but sending my own kids has been an entirely different thing – especially in a foreign country where they don’t speak the language (and neither do we)!
One of the highlights of my last few weeks in Bucharest has actually been visiting local grocery stores and perusing the aisles to see what foods are available here. Romania is a country that’s quickly changing – when I compare the grocery stores as they are now with when we were here 3 years ago for a month-long visit I’m stunned to see how many more products are available now than even just 3 years ago. I’ve found things like brown sugar, powdered sugar, peanut butter, and even coconut milk – none of which I could find here 3 years ago. I was particularly excited about the coconut milk because SO many Thai recipes call for it and I’m glad I’ll still be able to make all my favourites!
Speaking of Thai food, these Thai Peanut Salad Wonton Cups are one of my favourite recipes lately! They’re so easy to throw together, and they’re the perfect light appetizer for a party or just a light lunch. My kids and I love making salad cups together and they had a great time with these, both making them and eating them!
I’ve used my favourite Thai-inspired peanut dressing in this recipe, which I adapted from Once Upon a Chef years ago! It’s one of those super easy homemade dressings that you can simply whisk together in a bowl or shake in a mason jar, and it just transforms plain old veggies into Thai-inspired deliciousness. If you love Thai food or anything peanut-related, you will LOVE these Thai Peanut Salad Wonton Cups!!
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Aren’t these colours just brilliant?? And the flavour in this dressing is the perfect balance of sweet and salty with a delicious nutty taste. It’s that Thai-inspired taste that everyone loves in a beautiful little appetizer!
I hope you enjoyed this Thai Peanut Salad Wonton Cups recipe! Let me know in the comments below, what’s your favourite bite-sized food for parties?
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Like this recipe? Try some of my other favourites below!
These Mexican Taco Dip Wonton Cups are the perfect taco-inspired treat!
These Creamy Bruschetta Bites are a delicious and fresh-tasting appetizer!
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Thai Peanut Salad Cups
Recipe: Ingredients
- 24 wonton wrappers
- vegetable oil cooking spray
- 1/4 cup all natural peanut butter
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 3 tsp vegetable oil
- 1 tbsp soy sauce
- 2 tbsp honey or other vegan substitute
- 2 cloves garlic finely minced
- 1 tbsp grated ginger
- 1/4-1/2 tsp salt
- 1/4 tsp red pepper flakes chili flakes
- 450 grams shredded cabbage and carrots buy a pre-washed bag at the grocery store if you wish!
- 1-2 tbsp sliced green onions
- 2-3 tbsp crushed peanuts
Recipe: Instructions
- Preheat your oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray and place 2 wonton wrappers inside each muffin cup, making sure to offset the corners to create a "flower" pattern. Push the wrappers down into the muffin cups. Bake at 350 degrees for about 10-13 minutes or until the cups are crispy and slightly browned. Let them cool in the muffin tin until they reach room temperature and then remove them to a wire rack or serving platter.
- Combine the peanut butter, rice vinegar, lime juice, oil, soy sauce, honey, minced garlic, grated ginger, salt and red pepper flakes in a small bowl and whisk very well until combined. Set the dressing aside.
- Add the shredded cabbage and carrots to a large bowl. I like to use a pre-washed bag of coleslaw mix for this recipe when I'm in a hurry and it always works really well. My favourite is a mix of green cabbage, red cabbage and shredded carrots because the colours are gorgeous and the flavour combination is perfect for this recipe. If you'd rather use fresh cabbage and carrots and shred them yourself, go for it!
- Pour the dressing over the cabbage mix and toss well to coat.
- Spoon the cabbage salad into the cooled wonton cups and arrange them on a serving tray or platter.
- Top them with the sliced green onions and crushed peanuts and serve immediately!
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Love the recipe but even more, your adventurousness in moving to Romania. Wow! I just pulled up the post on your family blog. Can't wait to read about your adventures there.
Thank you so much!
These are delish! I would like to clarify serving size. You gave the calorie count, but I’m not sure, is ONE cup one serving at 116 calories?
Yes, one salad cup is 116 kcal. I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Absolutely perfect!
Thanks!
These were great! I couldn't find wonton wrappers so I used 5 sheets of phyllo with egg wash between each sheet.
Glad you liked them!
These were good, mostly. I made some for the Super Bowl. But, they were falling apart and didn’t stick together well after cooking. . I added a bit more egg, but next time I will squeeze the water out of be riced cauliflower.
Sorry, I posted the wrong recipe feedback. Sorry. The wonton cups were amazing! My neighbors loved them. So tasty! I did make one change in that it added a kale, cabbage and Brussels sprouts salad mix. I’ll definately make theseagain.
So glad you loved these! I was a little curious about your first comment, but I’m glad to know you enjoyed the wonton cups!!
Absolutely delicious!
Thanks so much! I’m so glad you liked the recipe, and thanks for taking the time to leave a comment!
My Easter marching orders….an appetizer. I have wonton wrappers in my fridge and can’t wait to make these. They are a beautiful springy looking food. Can’t wait…stay tuned.
That’s great! You’ll love them 🙂
Question, what are your thoughts on making them in the mini muffin tins?
I’m thinking of having them be more of a bite size appetizer for the party I’m attending tonight.
Maybe halving one won ton square to make the flower look.
Chance that I’ll get an answer in time is another thing haha.
They look delicious and hope to get them made asap but also am afraid to
mess with recipe, I’ve screwed up so many great recipes with my ‘tweaking and modifying” them!
Thank you…
Mini muffin tins would be just fine! You’ll end up with many, many more 🙂 Be sure to adjust the baking time for the cups!
These would make a great appetizer for any occasion! I made these for an after school snack and my kids gobbled them up! Delicious!
Thank you! Glad they enjoyed them!🙂
These turned out amazing and looked so pretty! They look like an appetizer you would get at a restaurant! Super impressive and so flavorful!
So glad you liked them!
So glad you love them as much as we do! Thanks for the positive feedback! 🙂
WOW!! The PERFECT appetizer!! I can’t wait to make these!!
Thanks so much!! I hope you enjoy them 🙂
I absolutely love this idea! So different and a great bite sized appetizer!
Thank you!🙂
Erm, don’t know if anyone has told you, but these look abit spectacular! I will happily eat these all day every day!
😄 Thank you so much Jade! Happy you like them!
I loved the wonton cups recipe. The filling was fantastic. But I found the wontons I got were extremely hard/brittle on the teeth. Options?
Sorry! They do get pretty hard when baked 🙂
Can I make the wonton cups a couple days prior ? And store airtight?
Yes you can!
We LOVED this sauce!!! Made minimal changes for our family’s tastes and used the mixture in lettuce wraps instead of wontons for ease of first time trial! But seriously, SO GOOD and may try wonton cups in the future as I love those too! Thank you for sharing 🙂
You’re welcome Anita!! Thanks so much for the feedback🙂
I’m wondering if the salad could be used in rice paper for a cold roll?
Yes it could! 🙂
It’s not a comment but a question. It says serve immediately can I make them the day before? Or does the fillo get soggy? Thanks
You can make the wonton cups the day before and fill them with the salad before serving, otherwise the cups get soggy.
Looks yummy. Can’t wait to try these.
Let us know how they turn out!
How cute are these! I am thinking I am going to have to make these for friendsgiving.
Have you tried using rice wrappers? I need a gluten free option. Just wondering if you’ve tried, save me from a potential disaster, LOL!!!
I have never tried it myself so I couldn’t tell you, but if you do try, please let us know! Happy cooking ☺️
This is one of my favorite recipes to make for friends! So creative!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Very tasty salad. I didn’t do the wonton wrappers. I served it as a side salad. I didn’t have peanut butter so used tahini and everyone loved it.
I’m so happy you enjoyed IT! Thank you for taking the time to leave your feedback!
This dressing is absolutely delicious. It’s worth keeping this recipe for the dressing and the slaw. Putting it in the wonton cups makes a fun, fresh, tasty appetizer. My husband loved them, especially topped with the peanuts. Since we both like cilantro, I think that would be a good addition next time. I also added some chopped, cooked shrimp. Could use chicken or just leave meatless, as is. I took them to a friend’s for happy hour and packed the wonton cups, slaw & chopped peanuts separately and let everyone fill their own cups so that they stayed crispy. Thanks for the great recipe!
We’re so happy you enjoyed them! That sounds like a great idea. Great hack for easy entertaining. Thank you for taking the time to leave your feedback!
Are these made in a full sized muffin tin? If so, can they be made in a mini muffin pan? I want to make something like this but I want to make mini appetizers. Thanks in advance!
They are made in a full sized muffin tin but you can try making them in a mini muffin pan. Make sure you cut your wonton wrappers to the right size. Hope this helps ☺️ Let us know how they turn out!
Just one question:
Can you make the cups on the previous day and keep them for the next day (and how)? I want to bring this recipe to a party, but I won’t be able to prepare them there. Thanks in advance! Gijs
To help the wonton wrappers keep their crunch it’s best to serve these immediately after assembling. If you’re making them for a party, feel free to assemble the cabbage salad ahead of time and keep it in the fridge until it’s time to serve. Simply spoon the salad into the cups right before serving, and you’re good to go!