Asian Salad Cups

By LRay

by Ellen Austin in the Big Spring Herald November 24, 2013

Ingredients

• Salad Cups
• 24 wonton wrappers
• 1/4 tablespoon Sesame oil
• 1 cup cabbage (green), roughly chopped
• 1 carrot, peeled, chopped
• 1/2 cup broccoli slaw mix
• 1 green onion, roughly chopped
• sesame dressing (recipe below)
• Sesame Dressing
• 3 tablespoons peanut oil
• 1 tablespoon sesame oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons apricot preserves
• 1 teaspoon soy sauce
• 1 teaspoon ginger
• 1 tablespoon peanut butter

Details

Adapted from bettycrocker.com

Preparation

Step 1

Brush edges of wonton wrappers with sesame oil. Press wrappers into muffin pans, oil side up, to form pastry shell. Bake at 350º for 7 minutes until lightly brown. Remove from oven and cool on racks. IN a food processor or by hand chop cabbage, carrots, broccoli slaw, and green onionis finely (to look like cole slaw). Add dressing and mix well. Place 1/2 cup mixture into each wonton shell.

Sesame Dressing

Place all ingredients into an air tight container. Seal and shake well to blend.