Crispy Noodle Slaw with a Soy, Honey & Ginger Dressing

This is a delicious and versatile recipe that goes well with meat, chicken or fish. It’s the perfect salad to serve at a braai. Get all the components ready and then toss together just before serving. The toasted noodles, seeds and almonds add an incredible crunchy texture and the flavour packed sweet and salty dressing bring it all together. Use one or 2 packets of noodles depending on how crunchy you like it. Add wasabi, chilli or dried chilli flakes if you like a little heat, but omit if you are serving this salad to children.

INGREDIENTS

1 – 2 packets of 2-minute noodles
5 cups finely shredded cabbage
½ cup finely sliced sugar snap peas (optional)
1/3 cup of flaked almonds, toasted
1/3 cup sunflower seeds toasted
6 spring onions finely sliced (white and pale green parts)

Dressing:

2 Tbsp + 2 tsp soy sauce
¼ cup red wine vinegar
1/3 cup sunflower oil
1 tsp sesame oil (optional)
¼ cup runny honey
1 x garlic clove, minced
1 heaped tsp grated ginger
1 – 2 tsp wasabi paste, or one red chilli finely sliced, or a ½ tsp dried chilli flakes (optional to add heat)

METHOD

Cut up all the vegetables and mix together in a large bowl.

Heat the grill element of your oven and break up the noodles onto a baking sheet and toast for about 10 – 15 cm under the grill until golden brown. Keep a close eye as they burn quickly and shake the pan a few times during the grilling process. Set aside.

Dry pan fry the seeds until they start to pop and turn golden brown. Remove from the pan to prevent carry-over cooking and set aside.

Put all the dressing ingredients into an empty jar and shake around.

Toss the dressing, seeds, noodles and nuts together and serve immediately.

Recipe and image by Drizzle and Dip