Waka Waka Salad Appetizer Recipes

WAKA WAKA SALAD

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.

WAKA WAKA SALAD APPETIZER

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.

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.