I just love the colours in this impressive salad and it is very popular when served at a dinner party or function. It has a lovely crunch to it too as long as you add the dressing and crunchy bits at the last minute.
Approx ¼ of a large red cabbage or two baby red cabbages
1 pack sugar snap peas (mangetout) (or a little more)
1 pack baby corn
1 pack spring onions (shallots)
Few sliced baby carrots
100 grams slivered almonds
1½ packets x 2-minute noodles (discard the flavouring)
Chop/slice first 5 ingredients to desired size and set aside
Grill almonds & noodles (separately) for a few minutes until crisp and slightly golden.
100 ml olive oil
3 heaped dessert spoons brown sugar
60 ml vinegar
15 ml soy sauce
1 chicken stock cube (or 2 teas. chicken stock powder)
Bring to the boil all dressing ingredients and allow to cool. Pour over salad just before serving, then add nuts and noodles and mix in.
- Add noodles/nuts just before serving otherwise they become soggy
- Better to grill nuts and noodles separately as they take different times to brown
- Quantities are flexible
- If you don’t use all the noodles/nuts, store in an airtight container for use later