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
YIELD
24 appetizers
PREP TIME
30 mins
Ingredients
  • 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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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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