When it comes to party appetizers, by the time spring rolls around, I like to switch gears from hearty slow cooker dips and savory wings, to lighter bites with fresh flavors and a hit of crunch.
Take my grandma’s classic Asian potluck salad. I love the crisp, crunchy texture of the Napa cabbage and sunflower seeds paired with the salty-sweet combo of the dressing. It is hands-down one of my favorite dishes she makes!
Thinking about all the warm-weather gatherings and get-togethers that are creeping onto the calendar, I started thinking about how I could put a twist on my grandma’s salad recipe while still keeping it a crowd-pleaser. Enter my ever-present muffin pan! Using wonton wrappers that I crisped in the oven, a new version of this classic was born. Here’s how it’s done.
First, brush one side of a wonton wrapper with a little olive oil.