asian salad cups

Name: Asian Salad Cups
Prep time: 25 min
Cook time: 10 min
Yield: 24
Ingredients: ## CUPS:; 24 - wonton wrappers (about 3 1/4-inch square); ## SALAD:; 3 tablespoon(s) butter, room temperature; 2 package(s) ramen noodle; 1/2 cup(s) almonds, slivered; 1/4 can(s) sunflower nuts; 1 tablespoon(s) sesame seed; 1 - chinese (napa) cabbage; 2 medium green onions; ## DRESSING:; 1 cup(s) sugar; 1/2 cup(s) apple cider vinegar; 2 tablespoon(s) soy sauce, light; 3/4 cup(s) olive oil

(1 RATING)

67 Pinches 1 Photo

Dave Smith

Myrtle Beach, SC

Updated on May 22, 2013

A nice twist on getting kids to eat their salad.

Rate

prep time 25 Min

cook time 10 Min

method ---

yield 24 serving(s)

Ingredients

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

How To Make asian salad cups

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.

Step 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.
Step 3

3 Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
Step 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.
Step 5

5 Fill cooled cups with salad. Serve immediately.
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