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.

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