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Asian Sumi Salad in Baked Wonton Cups

Looks expensive and difficult, but is inexpensive and very quick and easy to throw together. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: Asian
Keyword: Appetizer



  • 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. 


Once you put the salad in the cup, they should be served soon. It still tastes great the next day, but the cups are not as crisp. But you can save them separately and they cups will keep for a week stored in an airtight container, and the salad will keep in the fridge for about 5 days.