Crispy Salmon Cups

Prep time: 20 minutes   

24 square won ton wrappers

Vegetable oil cooking spray or vegetable oil

1 3/4 cups shredded 3-color deli coleslaw blend (cabbage and carrots)

3 tbsp. minced red onion

1 tbsp. chopped fresh cilantro

1 1/2 tbsp. each: Grama’s Sweet Chilli Sauce and rice vinegar

3/4 tsp. each: sesame oil and soy sauce

2 oz. hardwood smoked salmon (from a 4-oz. package) 

Black or white sesame seeds (optional)

Preheat oven to 350°F. Spray won ton wrappers on both sides with nonstick cooking spray or brush very lightly with vegetable oil. Press into 24 mini muffin cups, pressing all the way into the bottom. Bake for 10 to 12 minutes or until lightly browned; let cool. Toss cabbage mixture, onion and cilantro together in a medium bowl. Stir together chilli sauce, vinegar, sesame oil and soy sauce and toss with cabbage mixture. Spoon into won ton cups. Remove skin from salmon and break into pieces; place  into cups and sprinkle with sesame seeds, if you like. Makes 8 servings.