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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


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