ASIAN SALAD CUPS

Asian Salad Cups image

Provided by Dave Smith

Time 35m

Number Of Ingredients 15

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

Steps:

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.

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