Waka Waka Salad Appetizer Recipes

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WAKA WAKA SALAD

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 24 portions

Number Of Ingredients 15



Waka Waka Salad image

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.

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

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  • 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.
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