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Asian Cabbage & Noodle Salad
Based on 0 ratings
Difficulty
Easy 👌Preparation
30 min
Baking
0 min
Resting
30 min
Ingredients
2Servings
1½ oz
glass noodles
¼ head
cabbage, thinly sliced
1¼
carrot, thinly sliced or shaved
¼
english cucumber, halved then cut diagonally
1¼
scallions, cut diagonally
1¼
red chilies, thinly sliced
1 cloves
garlic, finely grated
¼
one inch knob of ginger, finely grated
⅛ cup
lime juice
⅛ cup
rice vinegar
⅜ tbsp
soy sauce
⅜ tbsp
fish sauce
½ tbsp
extra-virgin olive oil
¼ tbsp
sesame oil
¼ tbsp
honey
⅛ tsp
salt
⅛ tsp
black pepper, freshly ground
Utensils
heatproof bowl, 1 bowl (large)
Step 1/ 3
- 1½ oz glass noodles
- heatproof bowl
Cook glass (or bean thread) noodles according to package directions.
Step 2/ 3
- 1 cloves garlic, finely grated
- ¼ one inch knob of ginger, finely grated
- ⅛ cup lime juice
- ⅛ cup rice vinegar
- ⅜ tbsp soy sauce
- ⅜ tbsp fish sauce
- ½ tbsp extra-virgin olive oil
- ¼ tbsp sesame oil
- ¼ tbsp honey
- ⅛ tsp salt
- ⅛ tsp black pepper, freshly ground
- 1¼ red chilies, thinly sliced
- 1 bowl (large)
Combine ingredients to make the dressing.
Step 3/ 3
- ¼ head cabbage, thinly sliced
- 1¼ carrot, thinly sliced or shaved
- ¼ english cucumber, halved then cut diagonally
- 1¼ scallions, cut diagonally
Add noodles, cabbage, carrots, cucumber and scallions to the bowl of dressing. Toss to combine and coat. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Enjoy your meal!
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