Asian Salad Cups

Dave Smith


A nice twist on getting kids to eat their salad.


★★★★★ 1 vote

25 Min
10 Min


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  • 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

  • 1 c
  • 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.

Printable Recipe Card

About Asian Salad Cups

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

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