Chinese Cabbage Salad with Peanut Dressing

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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!)

Dressing Ingredients:

  • 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:

  1. Preheat oven to 220°C (or 425°F)
  2. 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.
  3. 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.
  4. Whisk all of the dressing ingredients together, and pour over salad, to taste!
  5. (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