Asian Salad Cups Recipes
ASIAN SALAD CUPS
A nice twist on getting kids to eat their salad.
Provided by Dave Smith
Categories Other Salads
Time 35m
Number Of Ingredients 15
Steps:
- 1. 1 Heat oven to 375°F. To make Cups, brush one side of 1 wonton skin with olive oil. With bottom of small drinking glass, press wonton skin, oil side down, into ungreased regular-size muffin cup. Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Remove from muffin cups to cooling rack.
- 2. 2 In 10-inch skillet, melt butter over medium heat. Add ramen noodles any flavor soup mix, noodles crushed (discard seasoning) , almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
- 3. 3 Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
- 4. 4 In small bowl, beat sugar and vinegar with whisk until dissolved. Beat in soy sauce. Add oil; beat until well combined. Add Dressing to Salad; toss.
- 5. 5 Fill cooled cups with salad. Serve immediately.
ASIAN CHICKEN SALAD CUPS
A delicious chicken salad with Asian-inspired flavors served in individual bread bowls. Perfect for a light lunch!
Provided by SunnyDaysNora
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 20
Steps:
- Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
- Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
- Stir dressing into chicken mixture to thoroughly coat salad with dressing.
- Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.
Nutrition Facts : Calories 187 calories, Carbohydrate 15.8 g, Cholesterol 18.8 mg, Fat 11 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 1.9 g, Sodium 386.5 mg, Sugar 4.7 g
ASIAN SALAD CUPS
We used muffin cups to make our crunchy wonton cups that are filled with an Asian salad of ramen noodle soup mix, cabbage, nuts, green onions, sesame seed and sunflower seeds. Super easy to make and ready in only 35 minutes.
Provided by Jessica Walker
Categories Appetizer
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. To make Cups, brush one side of 1 wonton skin with olive oil. With bottom of small drinking glass, press wonton skin, oil side down, into ungreased regular-size muffin cup. Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Remove from muffin cups to cooling rack.
- In 10-inch skillet, melt butter over medium heat. Add ramen noodles, almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
- Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
- In small bowl, beat sugar and vinegar with whisk until dissolved. Beat in soy sauce. Add oil; beat until well combined. Add Dressing to Salad; toss.
- Fill cooled cups with salad. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
ASIAN CHICKEN SALAD LETTUCE CUPS
"I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious." If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.
Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 1253mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
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