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Crunchy Cabbage Salad
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5 from 1 vote

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 minutes
Total Time10 minutes
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: 8 people

Ingredients

Slaw

  • ¼ Purple Cabbage
  • ¼ Green Cabbage
  • 4-5 Spring Onions
  • 1 pack Mung Beans +-200g

Roasting Items

  • 1 packet 2 Minute Noodles Chicken or Cheese Flavour
  • 1 cup Almonds
  • ½ cup Sunflower Seeds

Dressing

  • ½ cup Olive Oil
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Sugar or Honey
  • 1 tbsp Soy Sauce
  • 2 tbsp Chicken 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.