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.
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
• you can substitute the seeds for your choice of seed mix
• 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!