Waka Waka Salad Appetizer Recipes

WAKA WAKA SALAD

Waka Waka Salad image

"I like to use Napa cabbage in this salad because it's nice and tender," Guy says. "If Napa cabbage isn't in your local grocery store, then go ahead and use regular green cabbage."

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 13

Ingredients

1 cup canola oil
1 cup red wine vinegar
1 - 2 teaspoon minced garlic
1 - 2 teaspoon minced fresh ginger
2 - 3 ramen noodle packages
Pinch salt and freshly ground black pepper
0.5 head Napa cabbage, sliced 1/8-inch thick (about 10 cups)
0.25 head red cabbage, sliced 1/8-inch thick (about 4 cups)
2 red onions, thinly sliced
2 carrots, shredded
2 - 4 tablespoon chopped cilantro leaves
0.75 cup Spanish peanuts, finely chopped
24 wonton skins, fried*

Steps:

For dressing, in a bowl combine oil, vinegar, garlic, ginger, 1 tsp. ramen Oriental seasoning (1/2 packet), salt, and pepper. Set aside.
In a large bowl mix cabbages, onions, carrots and cilantro. Whisk the dressing, then pour over salad. Toss thoroughly. (Dress the salad no more than 10 minutes before serving.)
Top with ramen noodles, broken in small pieces, and peanuts. Serve immediately with wonton skins. Makes 18 cups (about 36 half-cup servings.).
* To fry wonton skins, in a large saucepan heat 2 inches of oil to 350°F. Fry, a few skins at a time, for 1 minute or until crisp and lightly browned; drain.

Nutrition Facts : Calories 132 kcal, Carbohydrate 9 g, Cholesterol 1 mg, Protein 2 g, SaturatedFat 1 g, Sodium 75 mg, Sugar 1 g, Fat 10 g, UnsaturatedFat 8 g

WAKA WAKA SALAD

Waka Waka Salad image

Provided by Guy Fieri

Categories side-dish

Time 40m

Yield 24 portions

Number Of Ingredients 15

Ingredients

1 cup canola oil
1 cup red wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 packet ramen oriental seasoning
Pinch salt and freshly ground black pepper
1/2 head Napa cabbage, sliced 1/8-inch thick
1/4 head red cabbage, sliced 1/8-inch thick
1/2 head green cabbage, sliced 1/8-inch thick
2 red onions, thinly sliced
2 carrots, shredded
4 tablespoons chopped cilantro leaves
24 wonton skins, fried
3 ramen noodle bunches, broken into small pieces
3/4 cup Spanish peanuts, finely chopped

Steps:

In a large bowl combine oil, vinegar, garlic, ginger, ramen seasoning, salt and pepper. Set aside.
In a large bowl, mix cabbages, onions, carrots, and cilantro. Whisk the dressing and pour over the cabbage mixture. Toss thoroughly. (Dress the salad no more than 10 minutes prior to serving.)
Place equal portions of salad on wonton skins and top with ramen noodles and chopped peanuts. Serve immediately.

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