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

Dressing

½ cup red wine vinegar

Tamari

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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