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Asian Salad Cups
Asian Salad Cups
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Prep Time:
25 minutes
Total Time:
35 minutes
Delicious crunchy wonton cups filled with Asian ramen noodle salad, cabbage, nuts, green onions, and sesame seeds. Ready in just 35 minutes.
Ingredients:
  • 24 wonton skins (about 3 1/4-inch square)
  • Olive oil
  • 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
  • 1 cup sugar
  • 1/2 cup vinegar
  • 2 tablespoons soy sauce
  • 3/4 cup vegetable oil
Instructions:
  • Preheat oven to 375°F. Brush one side of each wonton skin with olive oil. Press each oiled side down into ungreased regular-size muffin cups using the bottom of a small drinking glass. Bake for 7 to 10 minutes until golden brown. Remove from muffin cups and place on a cooling rack.
  • In a 10-inch skillet, melt butter over medium heat. Add ramen noodles, almonds, sunflower nuts, and sesame seeds. Stir frequently until golden brown. Transfer to a small bowl and let cool completely.
  • Shred cabbage and place it in a large bowl. Add green onions to the cooled noodle mixture and stir. Sprinkle the mixture over the cabbage.
  • In a small bowl, whisk together sugar and vinegar until dissolved. Mix in soy sauce. Slowly add oil while continuing to whisk until fully combined. Drizzle the dressing over the salad and mix to combine.
  • Fill chilled cups with the refreshing salad. Serve promptly.

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