Sesame-Cabbage Salad With Crispy Noodles |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I wanted an Asian-style cabbage salad with crispy noodles and lots of herbs, but wanted to avoid the salt and oil of most of the recipes on the site. I modified the lovely sesame-cabbage salad (Sesame Cabbage Salad) by omitting the red cabbage, and adding the crispy noodles just before serving. Ingredients:
1 telegraph cucumber, peeled and seeded |
1 medium red onion, finely sliced |
4 cups finely shredded chinese cabbage |
1 red capsicum, finely shredded |
1/4 cup chopped fresh coriander leaves, only |
1/4 cup finely chopped flat-leaf italian parsley, leaves only |
2 tablespoons roasted sesame seeds |
100 g chang's original fried chinese noodles |
sesame dressing |
1/2 cup mirin |
1 tablespoon brown sugar |
1 tablespoon sesame oil |
1/4 cup low sodium soy sauce |
1 small fresh chili pepper, finely sliced (omit seeds for less heat) |
1 teaspoon grated fresh ginger |
Directions:
1. In a bowl, mix finely sliced cucumber, onion and all the Sesame dressing ingredients. Cover and leave in the fridge - you can prepare this up to the night before.
2. Shred cabbage into a large bowl, and mix through capsicum, parsley and coriander leaves. If this is dry, it will keep loosely wrapped in the fridge for up to 48 hours.
3. Just before serving pour marinated cucumber mixture over the top. Add the noodles and mix well. Sprinkle with toasted sesame seeds.
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