Waka Waka Salad Recipes

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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

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 APPETIZER



Waka Waka Salad Appetizer image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 24 portions

Number Of Ingredients 16

1 cup canola oil
1 cup red wine vinegar
1/4-ounce minced garlic
1/4-ounce minced ginger
1/2 packet ramen oriental seasoning
Pinch salt
Pinch 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, julienne
2 carrots, peeled and shaved
4 tablespoons chopped cilantro leaves
3 ramen noodle bunches, broken into small pieces
24 fried wonton skins
3/4 cup finely chopped Spanish peanuts, for garnish

Steps:

  • For the Waka Waka Salad:
  • In large plastic bowl combine the oil, vinegar, garlic, ginger, ramen seasoning, and salt and pepper. Whisk together to incorporate.
  • Mix the cabbages, onions, carrots, cilantro, and ramen noodles in a large bowl. Whisk the dressing and add to the salad 10 minutes prior to serving. Toss thoroughly.
  • Put equal portions of the dressed cabbage on the wonton skins, and garnish with the chopped peanuts. Arrange on a serving platter and serve.

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