Easy Thai Peanut Salad Cups
Elevate Your Appetizer Game with Easy Thai Peanut Salad Cups
If you’re looking for an appetizer that’s both easy to make and bursting with flavor, Thai Peanut Salad Cups are the perfect choice.
These little cups combine the zingy taste of Thai cuisine with the crunch of fresh veggies and the creamy richness of peanut sauce, all wrapped up in a crispy wonton wrapper. And the best part? They’re a breeze to whip up!
Not only are these Salad Cups delicious, but they’re also incredibly versatile. Serve them as a party appetizer, pack them up for a picnic, or enjoy them as a light lunch – the choice is yours. With their nutritious blend of veggies, protein-rich peanut sauce, and healthy fats from the peanuts, you can feel good about indulging in these tasty treats.
So why wait? With just a few simple ingredients and a little bit of assembly, you can elevate your appetizer game.
Whether you’re planning a gathering with friends or simply craving a culinary adventure, Easy Thai Peanut Salad Cups are the perfect way to elevate your appetizer game. With their vibrant flavors, simple preparation, and versatile nature, these bite-sized delights are sure to become a favorite in your recipe repertoire. So gather your ingredients, don your apron, and get ready to impress with this irresistible fusion of Thai flavors. you won’t be disappointed!
Ingredients
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup diced bell peppers
- 1/2 cup diced cucumber
- 24 mini wonton wrappers
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 clove garlic minced
- 1 teaspoon chili paste adjust to taste
- 2 tablespoons chopped peanuts for garnish
- Fresh cilantro leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
- In a mixing bowl, combine shredded cabbage, shredded carrots, diced bell peppers, and diced cucumber.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, minced garlic, and chili paste until smooth and well combined. Adjust the chili paste according to your desired level of spiciness.
- Pour the peanut sauce over the vegetable mixture and toss until the vegetables are evenly coated.
- Gently press each wonton wrapper into the mini muffin tin, forming little cups. Bake in the preheated oven for 5-7 minutes or until the wrappers are golden and crispy. Keep an eye on them to prevent burning.
- Once the wonton cups are baked, remove them from the oven and let them cool slightly.
- Spoon the Thai peanut salad mixture into each wonton cup, filling them to the top.
- Garnish each cup with a sprinkle of chopped peanuts and a few fresh cilantro leaves for added flavor and visual appeal.
- Serve immediately and enjoy these Easy Thai Peanut Salad Cups as a delicious appetizer or snack!
