Crunchy Noodle and Cabbage Slaw with a Sweet Dressing
This fresh and crunchy noodle and cabbage slaw deliver on taste. Tossed together with a sweet apple cider vinegar and soy dressing it's finished off with roasted 2-minute noodles, almonds, and sunflower seeds.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: South African
Keyword: 2-minute noodles, Almonds, Cabbage, Mung Beans, Salad, Side Dish, Spring Onions, Sunflower Seeds
Servings: 8people
Ingredients
Slaw
¼Purple Cabbage
¼Green Cabbage
4-5Spring Onions
1packMung Beans+-200g
Roasting Items
1packet2 Minute NoodlesChicken or Cheese Flavour
1 cupAlmonds
½cupSunflower Seeds
Dressing
½cupOlive Oil
¼cupApple Cider Vinegar
¼cup Sugaror Honey
1tbspSoy Sauce
2tbspChicken Spice
Instructions
Preheat oven to 180°C.
Slaw
Chop the cabbage and toss together to mix.
Slice the spring onions (green and white part)
Toast
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.
Dressing
Pour all the dressing ingredients into an empty jar and shake around. Alternatively add to a bowl and whisk until well combined.
Assemble
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.