Asian Salad Cups Food

ASIAN CHICKEN SALAD CUPS

Steps:

• Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
• Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
• Stir dressing into chicken mixture to thoroughly coat salad with dressing.
• Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Steps:

• Combine the dressing ingredients in a jar and shake well.
• Combine the salad ingredients, except the Asian Fried Shallots.
• Pour over dressing and toss to combine.
• Garnish with Asian Fried Shallots. Serve!

THAI CHICKEN SALAD WONTON CUPS

Steps:

• Preheat oven to 160C/320F.
• Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
• Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
• Combine Chicken Salad ingredients in a bowl and toss to combine.
• To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.

ASIAN SALAD CUPS

Steps:

• 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.

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

THAI CHICKEN SALAD CUPS

Steps:

• Preheat oven to 425°F (220°C). Place rice in Small Batter Bowl; pour hot water over rice and let stand 4-5 minutes until water is mostly absorbed. Using Egg Separator, separate egg white into (2-cup/500-mL) Prep Bowl; reserve yolk for another use, if you'd like. Add egg white, salt and pepper to batter bowl with rice and mix well. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Spoon ½ tbsp (7 mL) of rice into each well of pan. Gently press rice into pan with Mini-Tart Shaper. Bake 14-15 minutes or until lightly browned. Meanwhile, place chicken in Classic Batter Bowl. Grate carrot with Microplane® Adjustable Coarse Grater to measure about 1/3 cup (75 mL); add to batter bowl. Grate ginger with Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Cut cucumber into small chunks. Press garlic into Manual Food Processor with Garlic Press. Add vinegar, cucumber, peanut butter, soy sauce, ginger and sugar; process until mixture combines to form a sauce. Add sauce to batter bowl with chicken mixture; mix until combined. Remove pan from oven to Stackable Cooling Rack; cool 2-3 minutes. Remove rice cups from pan. Using a level Small Scoop, distribute chicken mixture evenly into cups.

ASIAN CHICKEN SALAD CUPS RECIPE

Steps:

• Chop cabbage and chicken, setting aside in a large container. Whisk together oil, vinegar, salt, pepper, onion powder, garlic powder and sugar to make the dressing. Taste the dressing and adjust it according to your taste. Pour half of the dressing over the cabbage and chicken. Toss until evenly coated. Add the remaining dressing, or as much as you prefer. Continue to toss until the salad is evenly coated with dressing. Preheat oven to 350°F. Lay one wonton wrapper over each opening in a muffin pan and push the wrapper down into the opening. Using a pastry brush, lightly brush olive oil onto the wonton wrappers. Bake until the wrappers are golden brown, about 10-12 minutes, then remove them from the oven and let them cool in the pan for about five minutes before transferring to a serving tray. Let them cool completely. Spoon Asian chicken salad into each cup and top with almonds.

ASIAN CHICKEN LETTUCE CUPS

Steps:

• Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
• Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
• Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
• Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

CRUNCHY ASIAN CHOPPED SALAD

Steps:

• In a large salad bowl, toss together all of the salad ingredients. If using wonton strips, hold off on adding those until after the dressing.
• In a small bowl, whisk together the dressing ingredients. Then pour over the salad and throughly toss to combine. Season with salt and pepper to taste. Serve immediately.

ASIAN CHICKEN SALAD LETTUCE CUPS

Steps:

• In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

ASIAN TUNA SALAD LETTUCE CUPS RECIPE

Steps:

• Mix the tuna, carrot, garlic, red pepper, vegetable oil, sesame oil, rice vinegar, cilantro, green onion, and watermelon radishin a small bowl.
• Serve in lettuce cups and garnish with sesame seeds, and enjoy!

WONTON TACO SALAD CUPS

Steps:

• Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
• Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
• In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
• To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
• Transfer the taco cups to a platter and serve.

THAI PEANUT SALAD CUPS

Steps:

• Preheat your oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray and place 2 wonton wrappers inside each muffin cup, making sure to offset the corners to create a "flower" pattern. Push the wrappers down into the muffin cups. Bake at 350 degrees for about 10-13 minutes or until the cups are crispy and slightly browned. Let them cool in the muffin tin until they reach room temperature and then remove them to a wire rack or serving platter.
• Combine the peanut butter, rice vinegar, lime juice, oil, soy sauce, honey, minced garlic, grated ginger, salt and red pepper flakes in a small bowl and whisk very well until combined. Set the dressing aside.
• Add the shredded cabbage and carrots to a large bowl. I like to use a pre-washed bag of coleslaw mix for this recipe when I'm in a hurry and it always works really well. My favourite is a mix of green cabbage, red cabbage and shredded carrots because the colours are gorgeous and the flavour combination is perfect for this recipe. If you'd rather use fresh cabbage and carrots and shred them yourself, go for it!
• Pour the dressing over the cabbage mix and toss well to coat.
• Spoon the cabbage salad into the cooled wonton cups and arrange them on a serving tray or platter.
• Top them with the sliced green onions and crushed peanuts and serve immediately!

ASIAN SALAD RECIPE

Steps:

• Start off by making your Asian Salad Dressing. You can find the ingredients and instructions HERE.
• Prepare Asian salad by placing kale into a large mixing bowl. Drizzle with 1 teaspoon of olive oil.
• Massage the olive oil into the kale with your hands for 2-3 minutes or until kale is soft and broken down.
• Add the rest of the kale salad ingredients to the bowl and mix.
• Pour entire the entire salad dressing recipe over the salad and toss salad until all ingredients are combined.

SPICY CRAB SALAD & GUACAMOLE WONTON CUPS

Steps:

• Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Place a wonton wrapper into each of the muffin openings, pressing down firmly to prevent bubbling. Bake for 10-12 minutes until golden brown. Remove from oven and let cool on a baking rack.
• Meanwhile, in a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime juice, salt, and cilantro.
• In a small bowl, mix together the mayonnaise and sambal oelek (or Sriracha sauce). Set aside.
• Place a layer of guacamole at the bottom of the wonton. Add a small scoop of crab salad, and top with a dollop of aioli sauce.

CHICKEN SALAD WONTON CUPS

Steps:

• Prepare the chicken salad and refrigerate until you're ready to fill the wonton cups.
• Preheat oven to 350 degrees.
• Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
• Bake wonton cups for 10-12 minutes until light golden brown.
• Allow wonton cups to cool and remove from the muffin pan.
• While the wonton cups are baking, wash the lettuce and allow it dry, before cutting or tearing it into small pieces.
• Wash and slice the tomatoes.
• When ready to serve, place a lettuce leaf in each baked wonton cup, fill with 2 Tablespoons of chicken salad and garnish with a tomato slice.

ASIAN DRESSING FOR SALAD

Steps:

• In a medium bowl add soy sauce, oil, hoisin sauce, sesame oil, sriracha (optional), salt and red wine vinegar.
• Whisk ingredients together.
• Add minced scallions

ASIAN SALAD CUPS

Steps:

• 1. 1 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.
• 2. 2 In 10-inch skillet, melt butter over medium heat. Add ramen noodles any flavor soup mix, noodles crushed (discard seasoning) , almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
• 3. 3 Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
• 4. 4 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.
• 5. 5 Fill cooled cups with salad. Serve immediately.

SPICY ASIAN-CHICKEN-SALAD LETTUCE CUPS RECIPE

Steps:

• In a medium bowl, mix the mayonnaise with the sambal oelek, mustard, and sesame oil
• Stir in the chicken, water chestnuts, and scallions and season with salt and pepper
• Spoon the chicken salad into the lettuce cups and top with a slice of avocado
• Serve with lime wedges

NUT YOUR EVERYDAY ASIAN CHICKEN SALAD CUPS

Steps:

• Spray a mini muffin pan with pan spray and press wonton skins individually into the pan.
• Spray the tops of the wonton wrappers and place in a 350°F oven for 8 to 10 minutes until golden brown.
• Remove from the oven and season with salt. Remove the cups from the pan and cool completely on a wire rack
• In an appropriate bowl whisk together peanut butter, hoisin, sesame oil, honey, and ginger until blended thoroughly.
• Add chicken, red pepper, carrot, scallion, salt and pepper, and fold together until evenly distributed.
• Layer the bottom of the cups with a pinch of the napa cabbage.
• Spoon the chicken salad evenly into each cup.
• Garnish with a drop of sriracha, peanuts and cilantro leaf.

ASIAN-STYLE SPAGHETTI & CHICKEN SALAD IN BAKED WONTON CUPS

Steps:

• Cook spaghetti in boiling unsalted water until al dente.
• Shred cooked chicken into strips using 2 forks or your hands.
• Mix salad dressing by combining soy sauce, rice vinegar, ketchup, honey, sesame and canola oil, minced ginger and garlic and hot chili pepper in a jar with a tight fitting lid. Cover with lid and shake well.
• Toss chicken, carrots, peppers and green onions with cooked pasta, minced cilantro and dressing.
• Make the wonton cups by coating outside of metal bowls with vegetable oil. Mould the egg roll wrapper around the outside of the bowl and bake with wonton wrapper up for approximately 15 minutes at 350°F (175°C) or until golden. Let cool and remove baked wonton wrapper from bowl.
• Toast the sesame seeds in a dry skillet. Don't leave unattended as they burn easily.
• To serve, arrange salad in baked wonton cups and top with toasted sesame seeds. Garnish with a cilantro sprig (optional garnish).