I love the crunch of fresh, raw cabbage, but I would never consider cooking with this vegetable. That is not to say that cabbage cannot be cooked, it is just not my choice. When I was in Johannesburg to meet my new niece, my mother made Friday night supper and her meal included this lovely salad. In fact, her other guest for the evening requested that she make it. I so enjoyed this crunchy salad that I had more that one helping, and I asked her for the recipe. The one I have here is what I made but all credit must go to my mom for this.
- 2 baby cabbages, finely shredded
- 4 spring onions, finely chopped
- 1 tablespoon oil
- 85g 2-minute noodles, broken up into small pieces
- 100g slithered almonds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup white wine vinegar
- ½ cup canola oil
- ¼ cup sugar (I used fructose)
- 1 tablespoon soy sauce
- salt and freshly ground black pepper to season
- fry the noodles, almonds and seeds in the oil until they are golden
- remove from the pan and allow to cool on some paper towel
- mix up the dressing
- toss the noodles, nuts and seeds together with the cabbage and the spring onions
- add the dressing to the salad just before serving
• if you don’t like raw onions in your salad then add the spring onions to your dressing
• if you think you are going to have left over’s then rather dress the salad after serving as this is not good the day after if it has been dressed!
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