Ingredients
24
wonton skins (about 3 1/4-inch square)
Olive oil
3
tablespoons butter or margarine
2
packages (3 oz each) any flavor ramen noodle soup mix, noodles crushed (discard seasoning)
1/2
cup slivered almonds
1/4
cup sunflower nuts
1
tablespoon sesame seed
1
head Chinese (napa) cabbage
2
medium green onions, sliced
1
cup sugar
1/2
cup vinegar
2
tablespoons soy sauce
3/4
cup vegetable oil
Preparation
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.
