In 2013 I’m going to continue to expand my eating repertoire. This year I’m going to find at least 10 salads that I like and make them every now and then. I’ve established that traditional salads with lots of lettuce are not my cup of tea. For me, a salad has to have a bit of oomph and lots of flavour and usually contain vegetables, cheese, nuts or some sort of carb.
Just before Christmas we had lunch at a friend’s house and she made a delicious crunchy noodle salad. Apparently everyone knows about the recipe but being a non-salad lover, it was the first time I’d tried it. Well, I loved it so much I made it again for Christmas Day then again for lunch a few days later.
We’ve been watching Jamie’s 15 Minute Meals a lot lately and one thing I’ve learned from him is making the most of my food processor. I am a little bit obsessed with the slicer attachment. I used it to slice up potatoes for potato bake for our Christmas party and what used to take me at least 10 minutes, took about 30 seconds.
I figured it would work jut as well to chop up cabbage for the salad as well as my fresh haul of vegetables from the Noosa Farmers Markets last week. Combining the Chinese cabbage with zucchini, carrot and snow peas made a colourful combination and so my crunchy Asian vegetable salad was born. Slicing the veges with the 2mm blade meant they were fine enough to not be too crunchy to bite through easily but still kept their freshness.
I changed up the original sauce a little to make it a bit healthier (there was 1/4 of a cup of oil in the original recipe). The hardest part of the whole salad is probably heating the sauce to dissolve the sugar.
It’s definitely something I can quite up in Jamie’s 15 minutes.
It’s a perfect side dish for a summer barbeque but add some chopped up chicken and it’s a meal in itself. It’s my favourite lunch at the moment.
The only thing you have to remember is not to add the noodles until the last minute or they’ll go soggy. Enjoy!
What about you? Do you prefer leafy or vegetable salads?
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 cup water
- 1 tbsp olive oil
- 1/2 large Chinese cabbage
- 1 medium carrot
- 1 medium zucchini
- 10 snow peas
- 1 hand full of chives
- 1/4 cup slivered almonds, toasted
- 1 tbsp toasted sesame seeds
- 1/2 packet (50g) Chang’s fried noodles
- Place the soy sauce, vinegar, sugar, water and sesame oil in a saucepan and heat over low heat, stirring, until the sugar has dissolved.
- Remove to a jug, stir through the olive oil and set aside to cool.
- Use a food processor to finely shred all the vegetables.
- Toss the vegetables with the nuts and then add the cooled dressing.
- Add the noodles at the last minute and toss them through then top with the toasted sesame seeds.