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Veg. Salad Cups Recipe

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This recipe for Veg. Salad Cups, by , is from The Carlson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pamela Carlson


24 wonton wrappers
2 1/2 c finely shredded napa cabbage
1 c baby green peas/make sure dry
1/4 c sliced green onions
3 T bean sprouts
2 T finely chopped red pepper
2 cloves garlic minced
1 T sesame seed oil
2 T finely chopped water chestnut
2 T fresh cilantro
2 T hoisin or plum sauce
2 T soy sauce
1 T honey
2 tsp Rice vinegar
1 tsp chinese dry mustard
1 tsp grated ginger

Spray mini muffin pan with non stick coating, place one wonton in each, shaping into a cup. Bake at 400 for about 8 mins. cool.
cook cabbage peas grn onion sprouts red pepper and garlic in sesame oil for 2 mins until crisp tender. Remove from heat and drain WELL. Stir in the rest cover and refrigerate for 2-4 hours. With slotted spoon fill each cup and serve withing 2 hours

Personal Notes:
Personal Notes:
Made this at my Uncles 70 birthday party. Turned out really good. But you do have to serve at least within hour, even using slotted spoon, can get soggy.




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