Asian Cabbage & Noodle Salad

Too few ratings

Rao

Community Member

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-8+
6 oz glass noodles
1 head cabbage, thinly sliced
carrot, thinly sliced or shaved
english cucumber, halved then cut diagonally
scallions, cut diagonally
red chilies, thinly sliced
4 cloves garlic, finely grated
one inch knob of ginger, finely grated
¼ cup lime juice
¼ cup rice vinegar
1½ tbsp soy sauce
1½ tbsp fish sauce
2 tbsp extra-virgin olive oil
1 tbsp sesame oil
1 tbsp honey
½ tsp salt
½ tsp black pepper, freshly ground

Utensils

  • heatproof bowl
  • 1 bowl (large)
  • Step 1/3

    • 6 oz glass noodles
    • heatproof bowl

    Cook glass (or bean thread) noodles according to package directions.

  • Step 2/3

    • 4 cloves garlic, finely grated
    • one inch knob of ginger, finely grated
    • ¼ cup lime juice
    • ¼ cup rice vinegar
    • 1½ tbsp soy sauce
    • 1½ tbsp fish sauce
    • 2 tbsp extra-virgin olive oil
    • 1 tbsp sesame oil
    • 1 tbsp honey
    • ½ tsp salt
    • ½ tsp black pepper, freshly ground
    • red chilies, thinly sliced
    • 1 bowl (large)

    Combine ingredients to make the dressing.

  • Step 3/3

    • 1 head cabbage, thinly sliced
    • carrot, thinly sliced or shaved
    • english cucumber, halved then cut diagonally
    • 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.

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