Asian Salad Wonton Cup Appetizers

Sunday, June 30, 2013



  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar or agave
  • salt, black pepper, cayenne pepper to taste if desired

  • 7 ounces romaine lettuce, shredded
  • 2 ½ ounces shredded purple cabbage
  • 3 green onions, thinly sliced
  • 1 carrot, julienne sliced
  • 1 tablespoon finely chopped cilantro
  • 1 ounce slivered almonds
  • 2 tablespoons chopped water chestnuts
  • sesame seeds


  1. Preheat oven to 350. Arrange 24 wonton skins in 24 muffin cups and shape them to create a small cup like bowl. Bake until firm, about 7 minutes. After baking, remove the baked wonton cups from the muffin pan and cool completely.
  2. In a small bowl, combine all of the sauce ingredients. Wisk and set aside. Thinly slice the lettuce and cabbage. Rinse and dry well and place it in a bowl. Toss the lettuce and cabbage with green onions, carrot, cilantro, almonds and water chestnuts. Pour sauce over the salad mixture and stir to combine. If desired, add some shredded cooked chicken or cooked extra small shrimp.
  3. Distribute salad mixture between the baked wonton cups. Sprinkle with sesame seeds. Serve immediately.

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