By Lynda Wallas

Cabbage and Noodle Coleslaw



This is one of my favourite salads for summer, served with grilled salmon and kumara baked in the oven.

  • Thinly slice a Chinese cabbage and add grated carrot and finely chopped spring onions. You can also add herbs of your choice (a little mint is nice).
  • Crumble the noodles from 2x packets of chicken flavoured noodles into the salad. Keep the flavour sachets.
  • Put the contents of the flavour sachets in a measuring jug and add white wine vinegar and olive oil to taste. Combine well with a whisk. Make enough dressing to cover the salad and moisten the noodles.

Best made up to half a day ahead, to allow the noodles to soften a little.

This salad is even nicer on day 2 and 3 I think, love to take a container of it for lunch with salmon or with little turkey mince patties.

For a more substantial salad, add chopped boiled egg and/or sliced avocado.


Lynda Wallas
Lynda Wallas
About me

I’ve always been interested in health and fitness…. which turned out to be a good thing when fertility treatment in my 30s took a toll on my health, leading to Chronic Fatigue Syndrome and early onset menopause. More about Lynda...

Leave a comment

Your email address will not be published. Required fields are marked *