Crunchy Cabbage Noodle Salad
A must-have salad for any summer dinner: accompaning one of our burger recipes, the baked tofu or a light dinner. It’s moreish, delicious and so easy to make.
1 green cabbage - shredded
1 pack of noodles (2-3 WeFil noodle nests)
2 packs of Spring onions - finely sliced
500g mange tout - finely sliced
200g toasted sunflower seeds
½ cup red wine vinegar
½ cup of Sugar or date syrup
½ cup of sunflower oil
4 tbsp of tamari
2 tbsp of sesame oil
Heat oven to 180 degrees.
Spread noodles on a baking tray and place in hot oven.
Cook for about 10 minutes until they are brown and crispy. Keep an eye on them - they won’t take long!
Mix dressing ingredients.
Pour on salad when ready to serve