Guy Fieri is one of the more exuberant and rebellious stars of Food Network, and made this Waka Waka Salad when he was competing on The Next Food Network Star in 2006. He subsequently won that show and has gone on to firmly implant himself onto Food Network’s line-up, with hosting duties for several shows under his big shiny belt buckle. I’ve made this recipe several times before, and was originally drawn to it because of its fun name. Really, who doesn’t like saying Waka Waka Salad? It just makes you smile.
The original salad is largely cabbage-based, and that was a bit of a turn-off to me. I like cabbage, but in small doses, and it’s an even tougher sell for the kids. But by mixing in some greens, it lessens the cabbage impact a bit and everyone is happy. I love the homemade dressing, and the crunch of the noodles and the peanuts. It’s a great salad for when you want to get out of your basic greens and toppings rut and do something a little fresh. No pun intended.
And your quotation inspiration for today? It really is this simple.
December 28, 2011 – Bonus Photos
Get thee to Target’s dollar spot. Forty feet of Valentine’s-themed wrapping paper for a buck. When I took a picture, Madeline insisted that her hand be in the shot. Little stinker. I have my Valentine’s Day presents for my kids and my nieces already, and have part of the favors for Madeline’s upcoming birthday party. After I misplaced a whole bag of Christmas presents a few weeks ago, I’m trying to be ahead of the game – and more organized!
Madeline very kindly offered to make dinner. She wouldn’t let me help, but finally relented when Nick offered. PB&J, Oreos, and M&Ms. Not the most well-balanced meal ever, but made with a whole lotta love. And that, my friends, is my favorite kind ever.
And last but not least, a quick update on my photography website >> right here.
Waka Waka Salad (my modifications are italicized)
Recipe courtesy of Guy Fieri
- 1 cup canola oil
- 1 cup red wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 packet ramen oriental seasoning
- Pinch salt and freshly ground black pepper
- 1/2 head Napa cabbage, sliced 1/8-inch thick (instead of using this and the next two cabbages and shredded carrots, I use a bag of that coleslaw mix. All the work is done for you!)
- 1/4 head red cabbage, sliced 1/8-inch thick
- 1/2 head green cabbage, sliced 1/8-inch thick
- 2 red onions, thinly sliced
- 2 carrots, shredded
- small bag of spring greens
- 4 tablespoons chopped cilantro leaves (use fresh!)
- 24 wonton skins, fried (I skip this)
- 3 ramen noodle bunches, broken into small pieces
- 3/4 cup Spanish peanuts, finely chopped
In a large bowl combine oil, vinegar, garlic, ginger, ramen seasoning, salt and pepper. Set aside.
In a large bowl, mix cabbages, onions, carrots, spring greens 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.