Crunchy Cabbage Salad
A crisp and flavourful cabbage salad with toasted noodles and nuts perfect for serving at a braai or summer lunch.
Ingredients
Salad:
- 600 g baby cabbages (approximately) shredded (about 2–4 small cabbages)
- 100 g mange tout or sugar snap peas sliced thinly (1 cup / 3.5 oz)
- 100 g spring onions chopped (2 packets / 1 cup / 3.5 oz)
- 100 g slivered almonds 1 cup / 3.5 oz
- 68 g two-minute noodles (Maggi) uncooked (1 packet)
Dressing:
- 120 ml sunflower oil ½ cup / 4 fl oz
- 50 g sugar ¼ cup / 1.8 oz
- 60 ml white vinegar ¼ cup / 2 fl oz
- 15 ml soya sauce 1 tablespoon / 0.5 fl oz
- 1 chicken stock cube dissolved in a little hot water
Instructions
- Preheat the oven to 180°C (350°F).
- Toast the mix: Spread the almonds and crumbled two-minute noodles on a baking tray. Toast for about 5 minutes until golden and fragrant. Watch closely to prevent burning.
- Prepare the dressing: In a jug or bowl, whisk together sunflower oil, sugar, vinegar, soya sauce, and the dissolved chicken stock until smooth.
- Assemble the salad: In a large bowl, combine the shredded cabbage, sliced mange tout, and chopped spring onions.
- Toss and serve: Add the toasted mixture. Pour the dressing over just before serving and toss well to coat everything evenly.
