Step 1

Preheat the oven to 325 degrees.

Step 2

Make the wonton cups by brushing both sides of the wonton wrappers with a bit of oil. Place the wonton wrappers in a muffin tin, molding them into little cups.

Step 3

Bake for 12-15 minutes, or until crisp and light golden brown. Remove from the oven and cool in the muffin tin until needed.

Step 4

Make the vinaigrette by combining the canola oil, lime juice, fish sauce, seasoned rice vinegar, soy sauce, thinly sliced chile, and minced garlic in a small jar. Seal with lid and shake well to combine. Set aside to allow flavors to mingle.

Step 5

Make the salad by combining the Nappa cabbage, carrot, red cabbage, bell pepper, green onion, and cilantro in a large bowl. Right before serving, drizzle some of the well-whisked vinaigrette on the veggies, to taste, then toss to coat evenly.

Step 6

Spoon the salad into the cooled wonton cups and sprinkle with some toasted sesame seeds. Serve and enjoy.