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.
On looking back at my blog while editing old posts I can cringe at my photographs. They really do not do justice to this recipe. And I know that making this again would be really easy to do, and we would enjoy it. But it is all about time. And often when I am editing, time is the one thing I am most short of.
- 2 baby cabbages finely shredded
- 4 spring onions finely chopped
- 15 mls oil
- 85 g 2-minute noodles broken up into small pieces
- 100 g slithered almonds
- 60 mls sunflower seeds
- 60 mls pumpkin seeds
for the dressing
- 60 mls white wine vinegar
- 125 mls canola oil
- 60 mls fructose
- 15 mls 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!