Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
In a mixing bowl, combine shredded cabbage, shredded carrots, diced bell peppers, and diced cucumber.
In a separate bowl, whisk together peanut butter, soy sauce, lime juice, minced garlic, and chili paste until smooth and well combined. Adjust the chili paste according to your desired level of spiciness.
Pour the peanut sauce over the vegetable mixture and toss until the vegetables are evenly coated.
Gently press each wonton wrapper into the mini muffin tin, forming little cups. Bake in the preheated oven for 5-7 minutes or until the wrappers are golden and crispy. Keep an eye on them to prevent burning.
Once the wonton cups are baked, remove them from the oven and let them cool slightly.
Spoon the Thai peanut salad mixture into each wonton cup, filling them to the top.
Garnish each cup with a sprinkle of chopped peanuts and a few fresh cilantro leaves for added flavor and visual appeal.
Serve immediately and enjoy these Easy Thai Peanut Salad Cups as a delicious appetizer or snack!