Asian Salad Cups

Blogger Jessica Walker from Lil Miss Bossy shares a recipe for tangy Asian salad in crunchy wonton cups. Super easy and a great addition to your next get-together.

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Prep Time 25 min
Total Time 35 min
Servings 24

Ingredients

Cups

24: wonton skins (about 3 1/4-inch square)

: Olive oil

Salad

3: tablespoons butter or margarine

2: packages (3 oz each) any flavor ramen noodle soup mix, noodles crushed (discard seasoning)

1/2: cup slivered almonds

1/4: cup sunflower nuts

1: tablespoon sesame seed

1: head Chinese (napa) cabbage

2: medium green onions, sliced

Dressing

1: cup sugar

1/2: cup vinegar

2: tablespoons soy sauce

3/4: cup vegetable oil

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Directions

1 Heat oven to 375°F. To make Cups, brush one side of 1 wonton skin with olive oil. With bottom of small drinking glass, press wonton skin, oil side down, into ungreased regular-size muffin cup. Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Remove from muffin cups to cooling rack.
2 In 10-inch skillet, melt butter over medium heat. Add ramen noodles, almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
3 Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
4 In small bowl, beat sugar and vinegar with whisk until dissolved. Beat in soy sauce. Add oil; beat until well combined. Add Dressing to Salad; toss.
5 Fill cooled cups with salad. Serve immediately.