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I can’t remember the first time I tried this salad, but what I do remember is being pleasantly surprised by this Crunchy Noodle and Cabbage Slaw with an Apple cider Vinegar and Soy Dressing.
The actual salad only has 6 ingredients, which includes roasted 2-minute noodles. Yes, that’s correct, 2-minute noodles! No, you won’t be cooking them the traditional way. Instead, you will be roasting them off with sunflower seeds and almonds before adding to the salad. Genius!
If you’re always on the hunt for a quick salad, like me, then this salad will tick all your boxes. Fresh, crunchy, and tasty. It has become a family favourite recipe and I love it because of all the different textures on offer. One thing I’m always looking for is a salad that has variety, and this Crunchy Noodle and Cabbage Slaw with an Apple cider Vinegar and Soy Dressing has exactly that.
I’ve become fond of raw cabbage over the years, something I truly disliked as a child. While cooked cabbage can easily take on the flavor of the other ingredients it is mixed with, raw cabbage has a very easily identifiable and peppery taste.
The dressing for this salad is sweet and salty. You may even opt to add freshly chopped coriander to it.
I can’t exaggerate how super easy it is to prepare and to top it off, a great side dish to our Sticky Pork Riblets Recipe.
How to Prepare this Crunchy Noodle and Cabbage Slaw with an Apple cider Vinegar and Soy Dressing
The following ingredients are needed for the slaw:
- Finely shredded cabbage – 1/4 of a whole green and 1/4 of a whole purple. If you can’t find the purple you may only use the green cabbage, but then use 1/2 a cabbage.
- 4-5 Spring onions finely sliced.
- 1 Packet mung bean sprouts.
- A Cup of blanched almonds
- 1 Cup sunflower seeds
- A packet of 2-minute noodles broken up and toasted under the grill (cheese or noodle flavour)
For the dressing:
- 1/2 Cup Olive Oil
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Sugar (or Honey)
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Chicken Spice
I like to prepare the salad at least an hour in advance so that the cabbage may absorb some of the dressing. Simply keep aside about two tablespoons of the grilled 2-minute noodles, almonds, and sunflower seeds and toss over the salad just before serving.
Toast the broken up noodle pieces, almonds, and sunflower seeds in the oven at 180 degrees Celcius for about 8-10 minutes. Keep an eye on them, it can burn easily.
While the noodles are toasting, cut up the cabbage and spring onions and mix together with 3/4 of the mung beans. Keep the remaining mung beans to scatter over the top of the salad prior to serving.
Pour all the dressing ingredients into an empty jar and shake around. Alternatively add to a bowl and whisk until well combined.
Toss together the salad ingredients, dressing, and all but 2 tablespoons of the noodle mix and the leftover mung beans.
Store in the fridge for at least an hour. Prior to serving add the remaining mung beans and leftover toasted noodle mix.
This salad goes really well as a side dish to a braai or alternatively with any grilled meat or fish. give it a go with our Tuna Fish Cakes or Sticky Pork Riblets. If you’re keen to try other salads another of my favourite is this Roasted Beetroot, Feta, and Rocket Salad.
For more salad inspiration visit delicious.
Until next time!
Crunchy Noodle and Cabbage Slaw with a Sweet Dressing
- ¼ Purple Cabbage
- ¼ Green Cabbage
- 4-5 Spring Onions
- 1 pack Mung Beans +-200g
- 1 packet 2 Minute Noodles Chicken or Cheese Flavour
- 1 cup Almonds
- ½ cup Sunflower Seeds
- ½ cup Olive Oil
- ¼ cup Apple Cider Vinegar
- ¼ cup Sugar or Honey
- 1 tbsp Soy Sauce
- 2 tbsp Chicken Spice
- Preheat oven to 180°C.
- Chop the cabbage and toss together to mix.
- Slice the spring onions (green and white part)
- Sprinkle the 2-minute noodles, almonds and sunflower seeds with the spice from the 2-minute noodle packet
- Toast in the oven at 180° Celcius for 8-10 minutes. Keep an eye on it so it doesn't burn.
- Pour all the dressing ingredients into an empty jar and shake around. Alternatively add to a bowl and whisk until well combined.
- Toss together the salad ingredients (keep 1/4 of the mung beans side), dressing, and all but 2 tablespoons of the noodle mix.
- Store in the fridge for at least an hour. Prior to serving add the remaining mung beans and leftover toasted noodle mix.