Crunchy Asian Noodle Salad
Ingredients:
1 small green cabbage thinly sliced (or shredded)
2 spring onions sliced
1 pack spelt noodles cracked
¾ cups sesame seeds
¾ cups blanched almonds
Sauce:
Juice from one big lemon
2 tbsp maple syrup/honey (for non vegan version)
5 tbsp low salt soya sauce
2 tbsp balsamic vinegar
100ml extra virgin olive oil
Method:
Toast the noodles in batches with 1 tsp of oil at a time until they become crunchy and golden brown
Wipe clean your pan and toast your nuts on a single layer and then the sesame seeds. Stir constantly to prevent burning. Do not add more oil. The nuts have enough oils on their own.
While waiting for the noodles, nuts and seeds to completely cool down prepare the cabbage and onion.
Thinly slice the cabbage and onion and place them in a deep salad bowl
Arrange the noodles, nuts and seeds on the top
Prepare the sauce by mixing all the ingredients together. Place it in a glass jar and set aside until you are ready to serve. You can make it a day in advance and store it in the fridge
Pour the sauce on top of the salad just before serving and mix the ingredients.
Note: You can prepare the salad a day in advance. Just prepare all the ingredients except the spring onions and when they are completely cooled down place them in airtight containers until you are ready to serve. The cabbage needs to be stored in the fridge and the noodles, nuts and seeds can be stored in a room temperature.
Assemble before serving.