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Asian Salad Wonton Cup Appetizers

These Asian Salad Wonton Cup Appetizers make a great recipe for a light snack as well as a fun party appetizer!

With temperatures soaring, I am turning my “cooking” to more recipes that require as little cooking as possible.

There is something about warmer weather that stifles my appetite for hot foods.

I crave more salads, fresh fruits and vegetables, grilled meats that I can put on top of a salad or stuff inside a lettuce wrap. Sometimes, on really hot days, I just don’t feel very hungry at all.

Asian Salad Wonton Cups - Easy Summer Appetizer

Of course, you can’t go wrong with the season’s best fresh fruits and vegetables.

We spend a lot of time at our neighborhood pool in the summer and always pack a cooler full of cold, fresh things to eat.

Recipes like these Asian Salad Wonton Cups satisfy my cravings for cool, crunchy recipes.

It doesn’t require turning the oven on for very long at all and it is just enough for a little snack when a full, heavy meal doesn’t sound very appealing.

Don’t want to turn the oven on? Skip the wonton cups and enjoy this cool, crunchy salad by itself.

If you need something with a little more substance, add some grilled chicken strips or cooked shrimp to the salad. This packs easily in a reusable container to be eaten poolside.

More Asian Appetizers

Looking for more Asian Appetizer recipes? Check out my Favorite Asian Appetizers for even more ideas!

Don’t see what you’re looking for here? Head over to the Recipe Index where you can browse all the appetizer recipes or my archives for Asian recipes. You can also check out the Ingredient Index if you want to browse recipes by specific ingredients.

What do you like to eat when the temperatures outside are rising?

More Cool Summer Recipes

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Asian Salad Wonton Cups - Easy Summer Appetizer

Asian Salad Wonton Cup Appetizers

Yield: 24 wonton cups
Cook Time: 7 minutes
Prep Time: 30 minutes
Total Time: 37 minutes

Recipes like these Asian Salad Wonton Cups satisfy my cravings for cool, crunchy recipes. They also make great party appetizers!

Ingredients

24 wonton skins

  • Sauce:
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar or agave
  • salt, black pepper, cayenne pepper to taste if desired

Salad:

  • 7 ounces romaine lettuce, shredded
  • 2 1/2 ounces shredded purple cabbage
  • 3 green onions, thinly sliced
  • 1 carrot, julienne sliced
  • 1 tablespoon finely chopped cilantro
  • 1 ounce slivered almonds
  • 2 tablespoons chopped water chestnuts
  • sesame seeds
  • 24 wonton skins

Sauce

  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 4 teaspoons rice vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar or agave
  • salt, black pepper, cayenne pepper to taste if desired

Instructions

  1. Preheat oven to 350.
  2. Arrange 24 wonton skins in 24 muffin cups and shape them to create a small cup like bowl.
  3. Bake until firm, about 7 minutes.
  4. After baking, remove the baked wonton cups from the muffin pan and cool completely.
  5. In a small bowl, combine all of the sauce ingredients.
  6. Whisk and set aside.
  7. Thinly slice the lettuce and cabbage.
  8. Rinse and dry well and place it in a bowl.
  9. Toss the lettuce and cabbage with green onions, carrot, cilantro, almonds and water chestnuts.
  10. Pour sauce over the salad mixture and stir to combine.
  11. If desired, add some shredded cooked chicken or cooked extra small shrimp.
  12. Distribute salad mixture between the baked wonton cups.
  13. Sprinkle with sesame seeds. Serve immediately.

Notes

Tip: To prepare ahead of time, bake the wonton cups and store them in a dry place. Prepare the vegetables up to a few hours ahead of time but do not toss with the sauce or place in the wonton cups until just prior to serving.

Optional: Add Shredded Chicken or Extra-Small Shrimp

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 85Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 247mgCarbohydrates 8gFiber 1gSugar 1gProtein 3g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Margaret A Hatton

Thursday 7th of May 2020

These were absolutely amazing! Loved it so much and craving it that I am making it again...only two days later, but in a big salad version to have for dinner. Can't wait to have a family get together and make these appetizers for the whole family! So cute, easy and full of flavor.

Katie

Friday 8th of May 2020

So glad you liked them! Thanks for stopping by :)

Linda

Monday 6th of January 2020

Do you salt the cabbage as in coleslaw? Are the slivered almonds toasted first? What about the sesame seeds, are they lightly toasted? Looking forward to making this. It is a perfect appetizer for the Chinese Potluck dinner I am having to celebrate the New Year. Gong Hey Fat Choy ----

For a peaceful world, Linda

Katie

Monday 6th of January 2020

you can do all of those things if you would like, however I did not do that when I made the recipe.

Paula Ryan

Thursday 15th of August 2019

I made these for an event! Easy, delicious and beautiful! 

Bella

Friday 19th of January 2018

Hello, is there a specific brand of wonton wrappers you recommend?  I used the Nasoya wonton wraps and they did not bake well.  They were not cooked @ 7 minutes and when I left them in longer the turned a beautiful golden color but were super hard when I bit into them.  Did I miss something? Maybe they need to be sprayed with some oil?

Katie

Tuesday 6th of February 2018

I apologize, I do not remember what brand of wrappers I used. You can try brushing them with a small amount of butter or oil to help them brown better. All ovens run differently, some run hot and some run cold, so I recommend gradually increasing the time 1 minute at a time until they are cooked to your satisfaction.

Erste

Saturday 9th of December 2017

Hi Katie. Im gonna try this tomorrow  Could u plis tell me which one shall i use for baking the wanton. Top and button hit or fan forced? Thank ypu soo much

Katie

Saturday 9th of December 2017

Hi, I'm not sure what you mean by "top and button hit or fan forced." If you mean do you use a convection oven, I did not - I just baked normally.