WAKA WAKA SALAD
"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
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
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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