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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  • Makes: 24 appetizers
  • Prep: 30 mins
  • Chill: 2 hrs to 6 hrs

Vegetable Salad Cups

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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.
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Nutrition Facts (Vegetable Salad Cups)

  • Per serving:
  • 45 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 1 mg chol. ,
  • 156 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 2 g pro.
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