Appetizers/ Entertaining/ Healthy Recipes/ Recipes/ Vegetables

Thai Papaya + Peanut Salad Wonton Bites

A refreshing, versatile, and easy papaya salad in crispy wonton cups.

It’s Spring!

I don’t know what the weather is like where you are, but it’s full-on Spring in Arizona. It is absolutely gorgeous outside, if a little hot, and I’m in complete denial that summer is just around the corner (but welcoming the warm air and blooms all the same). We’ve been having so much fun riding our bikes around to the farmers markets, to see friends, and past the lakes near our neighborhood – the sunshine is a welcome addition to our time spent outside. My favorite part about this time of year is opening all of the windows and sliding doors – I thrive in fresh air and I really love the scent of spring, heady with the aroma of blooming rosemary. Mika, my little cat, loves it too – she’s often found near an open window or gazing out the screen door, sniffing the air, watching the birds, or sunbathing. Today’s high is 91 degrees F, which is the perfect weather for a crispy, crunchy, refreshing papaya salad.

Thai Papaya + Peanut Salad Wonton Bites - fun and healthy party appetizer | Nourishing Wild

Plus, if you’re into feeling like you’re on a tropical beach when you’re actually at your dining room table/sitting by the pool, this is the recipe for you.

There are so many ways to serve this salad – you can serve it with or without the wonton cups – if you’re headed to a BBQ, I’d suggest serving it without the cups, or serving the cups on the side so they don’t get soggy. You could top a bowl of papaya salad with your favorite grilled protein (would be amazing with teriyaki salmon or tofu, or pineapple-marinated chicken!) and some broken wonton crisps on top. Add in a piña colada and enjoy poolside – the options are endless, which makes this recipe even more fun.

Thai Papaya + Peanut Salad Wonton Bites Recipe | Nourishing Wild

Thai Papaya + Peanut Salad Wonton Bites

Print Recipe
Serves: 12 Cooking Time: 45 minutes

Ingredients

  • 24 wonton wrappers
  • 3 tbsp oil of choice (melted coconut oil is best)
  • 1/3 cup natural sugar-free smooth peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 4 tbsp water
  • 1 garlic clove
  • 1 tsp sesame oil
  • Optional: 1 tsp+ Sriracha
  • 2 cups julienned papaya
  • 2 cups slivered red cabbage
  • 1/2 cup julienned cucumber
  • 1/2 orange, red, or yellow bell pepper, julienned
  • 4 scallions, thinly sliced
  • 4 tbsp chopped cilantro
  • Optional: thinly sliced fresno or red jalapeno chilies
  • 2 tbsp roasted peanuts, to top

Instructions

1

Preheat your oven to 375 degrees. Line a cupcake tin with cupcake wrappers.

2

For the wonton wrappers: Brush 12 wonton wrappers lightly with oil, and press each one into a cupcake wrapper in the pan. Bake for 10-12 minutes until just golden brown. Repeat with the other 12 wrappers. Once all of the wrappers are crispy and golden brown, set aside.

3

For the sauce: add peanut butter, soy sauce, rice wine vinegar, honey, and water into a small sauce pot. Use a zester or microplane to grate the garlic clove into the pot. Heat over medium, whisking constantly, until the sauce comes together and the garlic becomes fragrant. Whisk in the lime juice and sesame oil + optional Sriracha, and set aside to cool.

4

For the salad: Julienne (thinly slice into slivers) the papaya, red cabbage, cucumber, and bell pepper and place in a bowl. Add the scallions and cilantro. Pour the dressing over and toss to combine.

5

To serve, arrange the wonton cups on a serving platter and use tongs to carefully fill each one with the papaya salad. Top with roasted peanuts and cilantro leaves. Serve immediately.

Notes

If you don't know how to julienne cut, that's okay. Simply slice the vegetables as thin as you can so they resemble the texture of cole slaw. Tools you'll need: a zester or microplane, silicone pastry/basting brush, cupcake tin To make this in advance, you can keep the wonton cups in a sealed ziplock bag overnight. Refrigerate the salad and dressing separately, and toss to combine just before serving.

More Plant-Based Recipes:

Smokey Fire-Roasted Eggplant with Lemon & Tahini

Sweet Potato + Black Bean Tacos with Kale Slaw

Wild Kale Salad with Black Rice + Balsamic + Basil

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1 Comment

  • Reply
    Brooke
    March 16, 2017 at 9:51 am

    This looks SO DELICIOUS! Have to try it.

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