JUN
03

Asian Salad Wonton Cup Appetizers

Appetizers and Snacks, Seasonal Recipes, Side Salads, Summer Recipes | 7 comments

With temperatures soaring, I am turning my “cooking” to more recipes that require as little cooking as possible. There is something about warmer weather that stifles my appetite for hot foods.

I crave more salads, fresh fruits and vegetables, grilled meats that I can put on top of a salad or stuff inside a lettuce wrap. Sometimes, on really hot days, I just don’t feel very hungry at all.

Asian Salad Wonton Cups - Easy Summer Appetizer

Of course, you can’t go wrong with the season’s best fresh fruits and vegetables. We spend a lot of time at our neighborhood pool in the summer and always pack a cooler full of cold, fresh things to eat.

Recipes like these Asian Salad Wonton Cups satisfy my cravings for cool, crunchy recipes. It doesn’t require turning the oven on for very long at all and it is just enough for a little snack when a full, heavy meal doesn’t sound very appealing.

Don’t want to turn the oven on? Skip the wonton cups and enjoy this cool, crunchy salad by itself. If you need something with a little more substance, add some grilled chicken strips or cooked shrimp to the salad. This packs easily in a reusable container to be eaten poolside.

What do you like to eat when the temperatures outside are rising?

More Cool Summer Recipes

Asian Salad Wonton Cup Appetizers

Yield: 24 wonton cups

Total Time: 20 - 30 minutes

Print Save Recipe

Ingredients:

24 wonton skins

Sauce:

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

Salad:

7 ounces romaine lettuce, shredded
2 1/2 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

Optional:
Shredded Chicken or Extra-Small Shrimp

Directions:

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.

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.

Distribute salad mixture between the baked wonton cups. Sprinkle with sesame seeds. Serve immediately.

Notes:

Tip: To prepare ahead of time, bake the wonton cups and store them in a dry place. Prepare the vegetables up to a few hours ahead of time but do not toss with the sauce or place in the wonton cups until just prior to serving.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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7
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Aimee - June 03, 2013 @ 5:41 pm

    Katie I am just waiting for those soaring temperature to kick in up here. :) When they do, I’ll be reaching for this creative recipe.

    [Reply]

  • 2
    Tieghan - June 03, 2013 @ 7:26 pm

    Oh my goodness! These are my kind of cups! I love asian and these look pretty and perfect! YUM!

    [Reply]

  • 3
    Chelsea - August 11, 2013 @ 10:42 pm

    I found your recipe online and tried these tonight – so good!! I made some changes because of a picky family. We did romaine, carrots, cucumbers (plus almonds and sesame seeds on top) and they were very good. Such a simple recipe that looks so fancy on the table. THANK YOU for sharing! I tried to pin it but had trouble, any ideas?

    [Reply]

  • 4
    Danielle - October 24, 2013 @ 2:27 am

    Hi, I am making these this weekend for my husbands birthday. We have about 80 guests and these sound perfect. Can you tell me what brand of wonton wrappers you used. I have bought some from an asian store called Hui’s Noodle Factory Wonton Skin with egg. They have this powder like coating on them which im not sure i like. I have never bought wonton wrappers or cooked them before so i am unsure if this is normal??

    [Reply]

    • Katie Goodman

      Katie replied: — October 24th, 2013 @ 1:24 PM

      Mine were like that too. I can’t remember the brand. I picked them up at the grocery store in the refrigerated section.

  • 5
    Becca - February 10, 2014 @ 1:34 pm

    Hi thank you for this recipe! I made some with green cabbage instead of romaine lettuce and let the cabbage/carrots marinate in the dressing overnight. I have a lot of it leftover now, any ideas on what to do with the rest of this? I’d like to make something warm for these cold days :)

    [Reply]

    • Katie Goodman

      Katie replied: — February 13th, 2014 @ 12:49 PM

      I would try cooking some pork in the crockpot with asian flavors and shredding it, then serve that and the cabbage mixture inside some tortillas.

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