ASIAN SALAD CUPS

Asian Salad Cups image

Provided by Jessica Walker

Time 35m

Yield 24

Number Of Ingredients 13

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

Steps:

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.
In 10-inch skillet, melt butter over medium heat. Add ramen noodles, almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
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.
Fill cooled cups with salad. Serve immediately.

Nutrition Facts : ServingSize 1 Serving