Asian Salad Cups

  • Prep 25 min
  • Total 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

Steps

  • 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.

  • The dressing can be made ahead of time; just make sure to mix it before pouring it on the salad.
  • Wonton cups can be made ahead of time and then filled with the salad just before serving.
  • Shredded chicken can be added to make this a main-dish dinner salad.

Nutrition Facts are not available for this recipe
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