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ASIAN SLAW WITH CRISPY NOODLES

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DELICIOUS

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Cabbage salads are the kind of salads that are so easy to make in advance. They feed a lot of mouths and they are always a huge hit with a crowd.

This one will not disappoint. I have taken it on a trip to the East and flavored the dressing with some ginger, sesame oil and peanut butter.

Then I topped it with some crispy noodles to add some crunch.

It’s absolutely epic

xxx Chef MM

ASIAN SLAW WITH CRISPY NOODLES

US (Imperial)

Print Ingredients

FOR THE SALAD
1 large head of red cabbage
4 sticks of celery – cut into thin slices
8 green spring onions- cut on the diagonal (save 2 TBS for garnish)
4 carrots – cut in small dice
½ bulb fennel – cut in a small dice
1 ½ cups of assorted dried fruit very finely chopped (figs, papaya, mango, orange peel, ginger, guava, cranberries, cherries, peaches, pears etc…)
1/3 cup of white sesame seeds
1 pack of instant ramen noodles

FOR THEDRESSING
1/3 cup red wine vinegar
1/3 cup olive oil
2 TBS sesame oil
1 tspn grated ginger
1 TBS smooth peanut butter
¼ cup of brown sugar
Lots of coarse salt and pepper to taste.

InstructionsCut the cabbage into very thin ribbons. Place it in a very large bowl.

Slice the celery, carrots, and fennel into small pieces and chop the green onions. Add this to the bowl along with the chopped dried fruit.

Place all the ingredients for the dressing into a blender and whisk together to combine. Set the dressing aside.

Heat some oil in a frying pan and toast the ramen noodles till they brown being careful not to burn them.

1 hour before serving add the sesame seeds and dressing to the salad. Use a glove to massage it so everything is evenly coated.

Just before serving garnish with some of the green onion and the toasted ramen noodles.

SERVES 8

EU (Metric)

Print Ingredients

FOR THE SALAD
1 large head of red cabbage
4 sticks of celery – cut into thin slices
8 green spring onions- cut on the diagonal (save 2 TBS for garnish)
4 carrots – cut in small dice
½ bulb fennel – cut in a small dice
1 ½ cups of assorted dried fruit very finely chopped (figs, papaya, mango, orange peel, ginger, guava, cranberries, cherries, peaches, pears etc…)
1/3 cup of white sesame seeds
1 pack of instant ramen noodles

FOR THEDRESSING
1/3 cup red wine vinegar
1/3 cup olive oil
2 TBS sesame oil
1 tspn grated ginger
1 TBS smooth peanut butter
¼ cup of brown sugar
Lots of coarse salt and pepper to taste.

InstructionsCut the cabbage into very thin ribbons. Place it in a very large bowl.

Slice the celery, carrots, and fennel into small pieces and chop the green onions. Add this to the bowl along with the chopped dried fruit.

Place all the ingredients for the dressing into a blender and whisk together to combine. Set the dressing aside.

Heat some oil in a frying pan and toast the ramen noodles till they brown being careful not to burn them.

1 hour before serving add the sesame seeds and dressing to the salad. Use a glove to massage it so everything is evenly coated.

Just before serving garnish with some of the green onion and the toasted ramen noodles.

SERVES 8

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