Perfect for parties because it’s impressive and so easy to prepare and you can make it ahead of time. It is also perfect for quick after school meals with grilled shrimps or chicken as my kids love it, specially with the crispy noodles and peanuts!
Quick and Crunchy Asian Style Salad
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- Ingredients
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BY YASMINE IDRISS
Perfect for parties because it’s impressive and so easy to prepare and you can make it ahead of time. It is also perfect for quick after school meals with grilled shrimps or chicken as my kids love it, specially with the crispy noodles and peanuts!
Ingredients
For 4 ppl as a side salad
- 1 cup shredded white cabbage
- 1 cup shredded purple cabbage
- 1/2 cup grated carrot
- 1 cup mange-tout, sliced diagonally
- 1 green onion, sliced
- A handful of coriander leaves
- 1/4 packet of noodles, I used organic spelt
- 1/4 cup salted peanuts, roughly chopped
- 1 tbsp sesame seeds, lightly toasted
- 1 tbsp sesame seeds, lightly toasted Olive oil, to toast the noodles
Dressing
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 3 tbsp sesame oil
- 3 tbsp honey
- 1 clove garlic, crushed
- 1 small piece of fresh ginger, crushed
- Chili oil (optional- I use @shauce_ae )
Method
For the dressing
- 1)
Place all the ingredients in a jar fitted with an airtight lid and shake until well mixed and emulsified.
- 2)
Keep refrigerated until ready to use- up to 3 days.
For the noodles
- 1)
Roughly break up the noodles.
- 2)
Place on a lined baking tray.
- 3)
Spray generously with olive oil, sprinkle with sesame seeds and bake until golden for 10-12min at 180°C.
- 4)
Cool on a kitchen towel before using.
For the salad
- 1)
Wash and dry your ingredients.
- 2)
Slice and prepare everything then plate all the veggies finishing with the fried noodles and the crushed peanuts.
- 3)
Drizzle the dressing and toss to mix just before serving.