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Wonton Salad Cups

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“This is a wonderful appetizer!! Light, crunchy, and refreshing. This recipe came from BHG. The 2 hour cooking time is chilling time.”
READY IN:
2hrs 20mins
YIELD:
24 appetizers
UNITS:
US

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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