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asian salad cups

(1 rating)
DaveSSmith1 avatar
Recipe by
Dave Smith
@DaveSSmith1
Myrtle Beach, SC

A nice twist on getting kids to eat their salad.

(1 rating)
yield 24 serving(s)
prep time 25 Min
cook time 10 Min

Ingredients For asian salad cups

  • CUPS:
  • 24
    wonton wrappers (about 3 1/4-inch square)
  • SALAD:
  • 3 Tbsp
    butter, room temperature
  • 2 pkg
    ramen noodle
  • 1/2 c
    almonds, slivered
  • 1/4 can
    sunflower nuts
  • 1 Tbsp
    sesame seed
  • 1
    chinese (napa) cabbage
  • 2 md
    green onions
  • DRESSING:
  • 1 c
    sugar
  • 1/2 c
    apple cider vinegar
  • 2 Tbsp
    soy sauce, light
  • 3/4 c
    olive oil

How To Make asian salad cups

  • 1
    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
    2 In 10-inch skillet, melt butter over medium heat. Add ramen noodles any flavor soup mix, noodles crushed (discard seasoning) , almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
  • 3
    3 Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
  • 4
    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
    5 Fill cooled cups with salad. Serve immediately.
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