Ingredients (good for 2 hungry people, plus lunch for 1 for the next day):
- 1 head of cabbage, shredded (we used “spitskool”, but any cabbage will do)
- 1 BIG carrot (or two medium carrots), shredded
- 3-4 spring onions, chopped or shredded
- 150g of cooked sweet potato noodles (or rice noodles)
- 1/4-1/2 cup of peanuts
- 1 small package of ramen noodles, usually about 3oz or 85 grams. (omit for gluten-free!)
- 1/8 cup cider vinegar
- 1/4 cup sunflower oil
- 1/4 cup sugar
- 1/4 cup heated up peanut butter* (so it’s a little runny)
- 1 tbsp soy sauce
*Note: Should you dislike peanut butter, this also tastes totally delicious without the added peanut butter!
Some assembly required:
- Preheat oven to 220°C (or 425°F)
- Smash up ramen noodles into little pieces. Place on an oven sheet with the peanuts, and some salt (to taste). Put the ramen & peanuts in the oven until golden brown.
- Toss the shredded cabbage, carrot, and spring onion. Put a small pile of freshly boiled sweet potato (or rice) noodles on top of the salad. Throw the crunchy ramen and peanuts on top.
- Whisk all of the dressing ingredients together, and pour over salad, to taste!
- (If you intend to eat this for more than one meal, it’s a good idea to keep both the greens and the dressing separate. That way the dressing or noodles won’t make the greens soggy!)
Assembling the salad, greens and sweet potato noodles:
Final salad with ramen, peanuts, and dressing to top it off