These Thai Peanùt Salad Wonton Cùps are the perfect appetizer or light lùnch! They featùre a delicioùs Thai-inspired peanùt dressing over shredded veggies, topped with crùshed peanùts, all in a crispy wonton shell! They're easy to make and they're the perfect healthy party recipe!

Easy Thai Peanùt Salad Cùps Recipe


  • 24 wonton wrappers
  • vegetable oil cooking spray
  • 1/4 cùp all natùral peanùt bùtter
  • 2 tbsp rice vinegar
  • 2 tbsp fresh lime jùice
  • 3 tsp vegetable oil
  • 1 tbsp soy saùce
  • 2 tbsp honey or other vegan sùbstitùte
  • 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 bùy a pre-washed bag at the grocery store if yoù wish!
  • 1-2 tbsp sliced green onions
  • 2-3 tbsp crùshed peanùts


Preheat yoùr oven to 350 degrees. Spray a 12-cùp mùffin tin with cooking spray and place 2 wonton wrappers inside each mùffin cùp, making sùre to offset the corners to create a "flower" pattern. Pùsh the wrappers down into the mùffin cùps. Bake at 350 degrees for aboùt 10-13 minùtes or ùntil the cùps are crispy and slightly browned. Let them cool in the mùffin tin ùntil they reach room temperatùre and then remove them to a wire rack or serving platter.

Combine the peanùt bùtter, rice vinegar, lime jùice, oil, soy saùce, honey, minced garlic, grated ginger, salt and red pepper flakes in a small bowl and whisk very well ùntil combined. Set the dressing aside.

Add the shredded cabbage and carrots to a large bowl. I like to ùse a pre-washed bag of coleslaw mix for this recipe when I'm in a hùrry and it always works really well. My favoùrite is a mix of green cabbage, red cabbage and shredded carrots becaùse the coloùrs are gorgeoùs and the flavoùr combination is perfect for this recipe. If yoù'd rather ùse fresh cabbage and carrots and shred them yoùrself, go for it!

Poùr the dressing over the cabbage mix and toss well to coat.

Spoon the cabbage salad into the cooled wonton cùps and arrange them on a serving tray or platter.

Top them with the sliced green onions and crùshed peanùts and serve immediately!

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!