When you get hung up on presentation like me but also have a crowd to please, nothing beats individual salads in their own cups. Oh, and the edible cups too at that. These salad bowls look beautiful and nothing beats the crunch from wonton wrapper and the lovely veggies that go into it.
Makes about 24 individual servings
- Wonton wrappers – 1 package of 48 separate square wrappers
- Cabbage 1/2 of small size cabbage
- Red Capsicum 1
- Carrot 1 medium
- Green onion 2 bunches
- Cilantro a handful
- Mayonnaise 1/4 cup
- Garlic infused olive oil 1/4 cup
- Sweet chili sauce 1/4 cup
- Salt a dash
Preheat oven to 350 degrees. Spray a regular size muffin pan lightly with Pam spray. Place 2 wrappers in each cup overlapping in the bottom and bake for 8 to 9 minutes. Remove and place on cooling rack to cool. Repeat for the next batch. If your oven has its own mind, I would suggest you try baking one wrapper bowl first so you know the exact baking time required.
Cut all the veggies into thin strips of desired size. I made mine about 1 1/2 to 2 inches long. Toss all of it together.
Toss all the ingredients for dressing together and whisk until fully combined or run it through the blender.
You can mix the veggies and the dressing and keep refrigerated for about an hour in advance before serving.
Right before serving, place about 2 Tbsp of veggies in each wrapper and serve.