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.