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Prep Time: 35 Minutes Cook Time: 3 Minutes |
Ready In: 38 Minutes Servings: 4 |
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This great summer salad is unique in flavour and texture. With the sweet watermelon and crunchy noodles, this salad is refreshing and gives a nice lift to any out door occasion. Ingredients:
1/2 slice seedless watermelon, medium size wedge, cubed |
1/2 chinese cabbage (wombok) |
2 tablespoons caster sugar |
6 green onions, sliced in diagonal chunks |
2 red chilies, deseeded and finely sliced |
1 piece fresh ginger, 4 cm peeled and cut into fine strips |
200 g fried egg noodles, broken up |
1/4 bunch fresh coriander, chopped (cilantro) |
1/4 bunch fresh mint leaves, torn |
2 teaspoons lightly toasted sesame seeds |
2 limes, juice and zest of |
1/4 cup palm sugar or 1/4 cup soft brown sugar |
1/4 cup fish sauce |
Directions:
1. Finley slice the cabbage and place in a large bowl filled with water; sprinkle over caster sugar. Leave to stand for at least 30 minutes in a cool place.
2. In a small bowl, mix the palm sugar or soft brown sugar with the lime zest, juice and fish sauce. Stir until the sugar is dissolved.
3. Drain the wombok, and then add green onions, chillies, ginger and crispy noodles. Toss well until combined. Add the seedless watermelon and mix gently.
4. Pour the dressing over the salad and toss well. Garnish with fresh coriander, mint leaves and toasted sesame seeds.
5. SERVE IMMEDIATELY AS THE NOODLES WILL LOSE THEIR CRISPNESS.
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