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Waka Waka Salad

Makes: 36 servings
Serving size: 1/2cup Yield: 18 cups
Start to Finish 25 mins
Waka Waka Salad
Ingredients
  • 1  cup  canola oil
  • 1  cup  red wine vinegar
  • 1 - 2  teaspoons  minced garlic
  • 1 - 2  teaspoons  minced fresh ginger
  • 2 - 3  ramen noodle packages
  •  Pinch  salt and freshly ground black pepper
  • 1/2  head  Napa cabbage, sliced 1/8-inch thick (about 10 cups)
  • 1/4  head  red cabbage, sliced 1/8-inch thick (about 4 cups)
  • 2  red onions, thinly sliced
  • 2  carrots, shredded
  • 2 - 4  tablespoons  chopped cilantro leaves
  • 3/4  cup  Spanish peanuts, finely chopped
  • 24  wonton skins, fried*
Directions

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.

From the Test Kitchen* To fry wonton skins:
  • In a large saucepan heat 2 inches of oil to 350 degrees F. Fry, a few skins at a time, about 1 minutes or until crisp and lightly browned. Drain on paper toweling.
Nutrition Facts (Waka Waka Salad)
  • Servings Per Recipe 36,
  • cal. (kcal) 132,
  • Fat, total (g) 10,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 9,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 729,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • sodium (mg) 75,
  • Potassium (mg) 120,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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