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1. For dressing, in a bowl combine oil, vinegar, garlic, ginger, 1 tsp. ramen Oriental seasoning (1/2 packet), salt, and pepper. Set aside.
2. 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.)
3. Top with ramen noodles, broken in small pieces, and peanuts. Serve immediately with wonton skins. Makes 18 cups (about 36 half-cup servings.).
4. * To fry wonton skins, in a large saucepan heat 2 inches of oil to 350 degrees F. Fry, a few skins at a time, for 1 minute or until crisp and lightly browned; drain.