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Cabbage and Noodles Salad
This is one of the best and simplest salads ever – I recommend that you keep it in your favorites list.
The crunch of the thin soup noodles adds the perfect texture to every bite.
Now you might be wondering: “Thin soup noodles in a salad? How will that even work?”
Well, It works great! The mix of cabbage, a delicious sauce, a touch of sesame, and plenty of thin soup noodles makes this salad truly amazing.
And the bonus? You can make it in advance. Oh, how I do love that satisfying crunch in
a delicious and simple salad.
3 – 4 Servings
Ingredients:
Half a large cabbage, cut into thin strips / cubes
2 carrots, coarsely grated
3 tablespoons sesame seeds
Half a cup of thin noodles for soup
3 – 4 tablespoons oil
The sauce:
6 tablespoons olive oil
2 teaspoons honey
1 teaspoon mustard
1 teaspoon crushed garlic
Ground black pepper
Salt
Preparation:
1. Heat a pan with oil and fry the noodles until they turn brown/golden. It is important to stir frequently and stay nearby so that they do not burn.
2. Heat a dry pan and toast the sesame seeds until they change color to brown and remove from heat. Be careful, this happens quickly and it is important to shake the pan occasionally.
3. Transfer the cabbage and carrots to a bowl and add the noodles.
4. Mix the sauce ingredients, transfer to a small jar, shake well and season the salad, cover and refrigerate for about an hour. Before serving, add the toasted sesame seeds.
