These little Asian Sumi Salad Cups are always a huge hit at parties or perfect for a small gathering. I absolutely LOVE Asian food. I could eat Asian or Mexican food every day of my life and be perfectly happy forever. Asian Sumi Salad makes for a lighter and vegetarian option. Plus, they’re totally make-ahead friendly, which is the absolute best.
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Asian Sumi Salad Cups – perfect for making ahead of time!
What I love about these is the salad and the cups can each be made ahead, even a full day before, and you just have to assemble quickly before serving. Super easy and super delicious. And Asian Sumi Salad Cups make a great light appetizer and look amazing. I guess I should mention that they taste outstanding too.
Wonton wrappers can be baked in a muffin tin ahead of time and store in a zip top bag for up to 2 days ahead of time. The salad just needs to be mixed together and placed in the refrigerator for up to 2 days too. Yum!
It’s also worth mentioning that the ingredients used in this recipe keep the cost really low. I mean, when was the last time you purchased Cup of Noodles?? They’re still only $0.50 each! And cabbage is usually a dollar or so. Who knew such inexpensive ingredients could make something so delicious and fresh!? The almonds and green onions give the Asian Sumi Salad depth of flavor and the perfect texture variation. Top it off with white sesame seeds and they looks so pretty!
Other Asian Food to Try
If you’re making Asian food, or just looking for another amazing appetizer, try these Easy and Delicious Wontons. They may not be quite as healthy as these salad cups, but oh my goodness, they’re irresistible.
Love these Asian Wonton Cups? Try these other amazing recipes!
If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!
Asian Sumi Salad in Baked Wonton Cups
- 1 small head cabbage chopped well
- 1 bunch green onions chopped
- 2 packages single serving dry ramen noodles such as Top Ramen crush with hands
- 1/2 C vegetable or canola oil
- 1/4 C rice vinegar
- 4 Tbsp sugar
- 2 tsp sesame oil
- 2 tsp salt more to taste
- 1/4 tsp pepper more to taste
- 1/3 C almonds (roasted and salted is good, but any kind is ok) chopped
- 2 Tbsp sesame seeds
- 1 package frozen potsticker or wonton wrappers
- oil spray such as Pam
- In a large bowl mix: cabbage, green onions and top ramen.
- Mix together in a separate bowl: oil, rice vinegar, sugar, sesame oil, salt and pepper. Add almonds and sesame seeds.
- Mix all together and chill 2 or more hours. Giving it time helps the flavors marry and helps soften the ramen noodles. Taste after 2 hours and add more salt and pepper if needed.
Baked Wonton Cups
- Preheat oven to 375°
- Defrost wonton or potsticker wrappers completely.
- Spray muffin tin with oil spray such as Pam.
- Line each muffin mold with 1 wonton wrapper, gently forming against the sides to make a cup. Lightly spray the tops with more oil spray. This helps it crisp up.
- Bake about 10 minutes or until browned and crisp. Remove from oven and empty onto cooling rack. Set aside until ready to fill. Ok to make ahead of time and then fill with salad right before serving.