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.
Then, using the bottom of small drinking glass, press the wonton skin, oiled side down, into an ungreased regular-sized muffin cup.
Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Gently remove from muffin cups to a cooling rack. Mix the ingredients for your salad (recipe details below!) and fill up each cup. You can also make the cups ahead of time and fill just before you serve.
The crispness of the wonton cup is this salad’s best friend. Enjoy!