Meatless Monday – Chinese Cabbage Salad
Sweet and crunchy, you can make this salad in advance and simply dress it when you’re ready to serve. Serve it other Asian-inspired dishes. It’s also delicious with roast chicken and steak on the braai.
Serves 10
Ingredients
- 2 to 4 baby cabbages, shredded
- 1 cup mange-tout, thinly sliced on the diagonal
- 10 spring onions, chopped
- 1 packet Chinese noodles
- 250g slivered almonds
- cup sunflower seeds
- 125 ml sunflower oil
- 60ml brown sugar
- 60ml white wine vinegar
- 15 ml soya sauce
- 1 chicken stock cube, dissolved in a 15ml warm water
- Salt and pepper, to taste
Method
Preheat the oven to 180C.
Mix the cabbage, mange tout and spring onions together and set aside.
Break up the noodles and place them on a roasting tray with the almonds and sunflower seeds, and dry roast until brown. Keep your eye on them so they don’t burn!
To make the dressing, whisk together the oil, sugar, vinegar, soya sauce and chicken stock.
Just before serving, toss the salad in the dressing and sprinkle the noodle mixture over.
