THAI PEANUT SALAD CUPS
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!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Appetizer
Time 30m
Number Of Ingredients 15
Steps:
- 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!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 16 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 251 mg, Fiber 2 g, Sugar 5 g, Calories 116 kcal
THAI PEANUT SALAD
Make and share this Thai Peanut Salad recipe from Food.com.
Provided by Karen From Colorado
Categories Ham
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a small saucepan.
- Cook, stirring over low heat until mixture is smooth.
- Add 1/4 cup of the sauce to ham.
- Toss remaining sauce with hot cooked pasta.
- Toss pasta with ham, peanuts and bell pepper strips.
- Cover and chill 1 to 2 hours.
- Sprinkle with cilantro before serving.
Nutrition Facts : Calories 387.8, Fat 13.4, SaturatedFat 2.1, Sodium 555.2, Carbohydrate 57.2, Fiber 5, Sugar 13.9, Protein 13.2
THAI PEANUT DRESSING
This makes a great sweet and savory sauce or salad dressing like the ones served at restaurants. It makes a great dip for fresh Thai or Vietnamese spring rolls. It's easy to make and I usually have all the ingredients in my cupboard. Garnish with mint leaves and chopped peanuts if desired.
Provided by LucyDelRey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- Dissolve the cornstarch in 1/2 cup of cold water; set aside.
- Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes. Serve warm. Garnish with chopped peanuts and mint leaves as desired.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 4.4 g, Fat 4.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 151.8 mg, Sugar 2.5 g
THE BEST THAI PEANUT SAUCE
This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.
Provided by Stephanie Morissette
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 10
Steps:
- In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 5.7 g, Fat 13.7 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 3.9 g, Sodium 373.2 mg, Sugar 2.4 g
THAI NOODLE SALAD WITH PEANUT SAUCE
Fabulous recipe from feastingathome.com. I only used about 2 tablespoons of honey and that was plenty sweet for both me and hubby!
Provided by lecole54
Categories Peanut Butter
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to directions on package. Drain and chill under cold running water.
- In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
- Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
- Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
THAI SALAD WITH PEANUT DRESSING
This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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- Preheat your oven to 350 degrees. Spray your muffin tin with cooking spray and press wonton wrappers in to each muffin tin, grease woton wraps. Bake at 350 degrees for about 10-12 minutes or until the cups are crispy and slightly browned.
- In a small bowl combine the peanut butter, lemon juice, coconut oil, soy sauce, garlic powder, ginger powder, salt and red pepper flakes and whisk very well - if sauce too thick add 2 tbsp. water. Set the dressing aside.
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