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!
Do you love bite-sized food? Click here for more amazing appetizer recipes!
NEVER MISS A POST! FOLLOW ME ON:
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!!
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?
NEVER MISS A POST! FOLLOW ME ON:
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!
Thai Peanut Salad Cups
- 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
- 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!