Wonton Salad Cups

READY IN: 2hrs 20mins
Recipe by Cookiegirlandi

This is a wonderful appetizer!! Light, crunchy, and refreshing. This recipe came from BHG. The 2 hour cooking time is chilling time.

Top Review by karen in tbay

Nice make ahead appy. Will add some shredded cooked chicken and grated carrot today to serve the leftovers as a stir-fry.

Ingredients Nutrition

Directions

  1. Spray twenty-four 1-3/4-inch muffin cups with nonstick coating.
  2. Place a wonton wrapper in each, shaping it into a cup.
  3. Bake in a 375 degree F oven about 8 minutes or until lightly browned; cool.
  4. Keep in an airtight container at room temperature for up to 1 day.
  5. For filling, cook cabbage, peas, green onion, bean sprouts, sweet pepper, and garlic in sesame oil for 2 to 4 minutes or until peas are crisp-tender and cabbage has wilted.
  6. Remove from heat; drain any liquid.
  7. Stir in water chestnuts, cilantro, hoisin or plum sauce, soy sauce, honey, vinegar, dry mustard, and ginger.
  8. Cover and refrigerate for 2 to 6 hours.
  9. To assemble, use a slotted spoon to fill cups with vegetable mixture.
  10. Top with fresh chives, if desired.
  11. Serve within 2 hours.

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