Waka Waka Salad - Guy Fieri

25 minutes total 132 calories per 1/2 cup serving

Yield: 1 serving
Community Recipe from


  • 1 cup(s) canola oil
  • 1 cup(s) red wine vinegar
  • 1-2 teaspoon(s) minced garlic
  • 1-2 teaspoon(s) minced fresh ginger
  • 2-3 package(s) ramen noodles toasted
  • pinch salt and ground pepper
  • 1/2 head(s) Napa cabbage or green cabbage sliced 1/8 inch thick
  • 1/4 head(s) red cabbage sliced 1/8 inch thick
  • 2 red onions thinly sliced
  • 2 carrots shredded
  • 2-4 tablespoon(s) cilantro leaves chopped
  • 24 wonton skins, fried
  • 3/4 cup(s) Spanish peanuts finely chopped


  1. 1. In a large bowl combine oil, vinegar, garlic, ginger, 1 tsp. ramen Oriental seasoning (1/2 Packet), salt, and pepper. Set aside.
  2. 2. In a large bowl mix cabbages, onions, carrots and cilantro. Whisk the dressing, then pour over the salad. Toss thoroughly. (Dress the salad no more than 10 minutes prior to serving).
  3. 3. Top with ramen noodles,toasted and broken into small pieces, and peanuts. Serve immediately with wonton skins. Makes 18 cups. (about 36 1/2 cup servings).
  4. To fry wonton skins, in a large saucepan heat 2 inches of oil to 350. Fry a few skins at a time, 1 minute or until crisp and lightly browned; drain.
October 2012

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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