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Asian Salad Cups

Jessica Walker
Created Feb 19, 2013
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We used muffin cups to make our crunchy wonton cups that are filled with an Asian salad of ramen noodle soup mix, cabbage, nuts, green onions, sesame seed and sunflower seeds. Super easy to make and ready in only 35 minutes.

Asian Salad Cups

  • Prep Time 25 min
  • Total 35 min
  • Servings 24
  • Ingredients 13
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
  • Step 
    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.
  • Step 
    5
    Fill cooled cups with salad. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

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