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Looking for a cheap and easy mid-week dinner the whole family will love? Check out this crunchy noodle and cabbage salad recipe by The Country Women’s Association of Victoria. It even makes use of a favourite childhood snack!

Serves 4

INGREDIENTS
75 g packet of two-minute chicken noodles
2 cups (150 g) shredded red cabbage
2 cups (150 g) shredded white cabbage
⅓ cup (45 g) toasted almond slivers
⅓ cup (50 g) toasted sesame seeds
4 spring onions, chopped
¼ cup (60 ml) white wine vinegar
¼ cup (60 ml) olive oil
2 tablespoons sugar
1 teaspoon salt
½ teaspoon smoked paprika
Freshly ground black pepper

METHOD
Break noodles into small pieces and combine
with red and white cabbage, almond slivers,
sesame seeds and spring onion.
Combine remaining ingredients with contents of
noodle flavour sachet, in a jar.
Shake dressing well and drizzle over salad.
Serve immediately.

Images and text:
Our Kitchen to Yours by The Country Women’s Association of Victoria
Food photography by Cath Muscat
Murdoch Books RRP $36.99

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