Asian Salad Cups

Dave Smith

By
@DaveSSmith1

A nice twist on getting kids to eat their salad.


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Comments:

Serves:

24

Prep:

25 Min

Cook:

10 Min

Ingredients

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(s)
sunflower nuts
1 Tbsp
sesame seed
1
chinese (napa) cabbage
2 medium
green onions

DRESSING:

1 c
sugar
1/2 c
apple cider vinegar
2 Tbsp
soy sauce, light
3/4 c
olive oil

Directions Step-By-Step

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.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy