Crunchy cabbage salad
|cabbage — thinly sliced|
|1||noodles — two-minute|
|1/2 cup||almonds — slivered|
|1/3 cup||sesame seeds|
|1/3 cup||sunflower oil|
|3||spring onion — chopped|
|1 Tbs||soy sauce|
Break up the noodles and toast in the oven together with the almonds and
seeds, keep an eye on them, and give them a stir so they brown evenly.
Mix dressing ingredients together.
Once the noodles, almonds and seeds are cool add to the cabbage and spring onions.
Pour over the dressing just before serving.
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