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

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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