This recipe was never my own. I learned it from someone that is very dear to my heart and who influenced my life in so many ways. Over the years it has changed a little as I become more confident in experimenting with recipes to appeal to my taste buds. It's a salad that I forget about in the cold winter months and practically live on in the summer. It has been a regular feature on many of my retreats and I can not count the number of times people have asked me to share this recipe. So finally, here it is, try it out...I am sure you will love it.
I have served it on it's own or accompanied by lamb chops. My own personal plate always has fresh chillies added to the salad.
For the salad:
- 2 Tablespoons sunflower oil
- 1/4 cup sesame seeds
- 3 packets of noodles (I use Bachelor's Super Noodles) Amendment for vegans: replace the noodles with Cauliflower rice)
- 1 medium cabbage, coarsely chopped
- 8 spring onions
For the dressing:
- 6 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup sunflower oil.
In a small pan, in 2 tablespoons of oil, sauté the sesame seeds and almonds until lightly browned.
Set aside in large bowl to cool. Break up uncooked noodles and add to the bowl. Add cabbage and spring onions. Mix well.
Whisk dressing ingredients until sugar dissolves. Toss in with salad.