Vegetable Salad Cups

This make-ahead appetizer recipes eliminates last-minute fuss. Make the wonton cups and the spicy filling the morning of your party and fill just before serving.



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Yield: 24 appetizers
Prep Time: 30 mins
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Ingredients
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    Nonstick spray coating
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    24   
    wonton wrappers
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    2 1/2  cups 
    finely shredded Chinese or other green cabbage
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    1   cup 
    frozen baby green peas, thawed and patted dry
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    2   
    green onions, chopped (1/4 cup)
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    3   tablespoons 
    bean sprouts
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    2   tablespoons 
    finely chopped red sweet pepper
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    2   cloves 
    garlic, minced
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    1   tablespoon 
    toasted sesame oil
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    2   tablespoons 
    finely chopped water chestnuts
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    2   tablespoons 
    snipped fresh cilantro
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    2   tablespoons 
    hoisin sauce or Chinese plum sauce
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    2   tablespoons 
    soy sauce
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    1   tablespoon 
    honey
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    2   teaspoons 
    rice vinegar or red wine vinegar
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    1   teaspoon 
    Chinese dry mustard
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    1   teaspoon 
    grated fresh ginger
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    Fresh chives (optional)

Directions
1.
Spray twenty-four 1-3/4-inch muffin cups with nonstick coating. Place a wonton wrapper in each, shaping it into a cup. Bake in a 375 degree F oven about 8 minutes or until lightly browned; cool. Keep in an airtight container at room temperature for up to 1 day.
2.
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. Remove from heat; drain any liquid. Stir in water chestnuts, cilantro, hoisin or plum sauce, soy sauce, honey, vinegar, dry mustard, and ginger. Cover and refrigerate for 2 to 6 hours.
3.
To assemble, use a slotted spoon to fill cups with vegetable mixture. Top with fresh chives, if desired. Serve within 2 hours. Makes 24 appetizers.
Nutrition information
Per Serving: cal. (kcal) 45, Fat, total (g) 1, chol. (mg) 1, sat. fat (g) 0, carb. (g) 8, fiber (g) 1, pro. (g) 2, vit. A (RE) 20.6, vit. C (mg) 4.72, sodium (mg) 156, calcium (mg) 10.1, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
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