And this is ALL I’m going to say about the Super Bowl:*
On my quest to find some something tasty and meatless to bring to America’s favorite party yesterday, I stumbled upon a recipe from Food Network’s feisty goateed personality Guy Fieri (and who knew that he ever cooked ANYTHING meatless?!). Although I didn’t end up bringing the Waka Waka Salad (I went sweet instead of savory with the indulgent, crowd-pleasing, fail-proof 7 Layer Cupcakes), I can’t wait to whip it up! This goodness features 3 varieties of cabbage, which, in my opinion, is an underutilized cruciferous veggie, also in season right now. The raw crunchiness of the cabbage with the peanuts and ginger is so satisfying. I’d also wrap this salad up in an Ezekiel Sprouted Grain Tortilla for lunch.
*Ok one more thing about the Super Bowl…do you think that the NY Giants’ yoga instructor gets a ring too?
Waka Waka Salad
via Food Network
1 c. canola oil
1 c. red wine vinegar
1/4 oz. minced garlic
1/4 oz. minced ginger
1/2 packet ramen oriental seasoning
Salt & pepper to taste
1/2 head napa cabbage, sliced 1/8-in. thick
1/4 head red cabbage, sliced 1/8-in. thick
1/2 head green cabbage, sliced 1/8-in. thick
2 red onions, julienne
2 carrots, peeled and shaved
4 tbsp. chopped cilantro leaves
3 ramen noodle bunches, broken into small pieces
24 fried wonton skins
3/4 c. finely chopped Spanish peanuts, for garnish
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 min. 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. Yields 24 portions (serve the rest in a wrap for lunch throughout the week!).