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Asian Cabbage & Noodle Salad
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Difficulty
Easy đPreparation
30 min
Baking
0 min
Resting
30 min
Ingredients
8Servings
6 oz
glass noodles1 head
cabbage, thinly sliced
5
carrot, thinly sliced or shaved
1
english cucumber, halved then cut diagonally
5
scallions, cut diagonally
5
red chilies, thinly sliced
4 cloves
garlic, finely grated
1
one inch knob of ginger, finely grated
Œ cup
lime juice
Œ cup
rice vinegar
1œ tbsp
soy sauce1œ tbsp
fish sauce2 tbsp
extra-virgin olive oil
1 tbsp
sesame oil1 tbsp
honeyœ tsp
salt
œ tsp
black pepper, freshly ground
Utensils
heatproof bowl, 1 bowl (large)
Step 1/3
- 6 oz glass noodles
- heatproof bowl
Cook glass (or bean thread) noodles according to package directions.
Step 2/3
- 4 cloves garlic, finely grated
- 1 one inch knob of ginger, finely grated
- Œ cup lime juice
- Œ cup rice vinegar
- 1œ tbsp soy sauce
- 1œ tbsp fish sauce
- 2 tbsp extra-virgin olive oil
- 1 tbsp sesame oil
- 1 tbsp honey
- œ tsp salt
- œ tsp black pepper, freshly ground
- 5 red chilies, thinly sliced
- 1 bowl (large)
Combine ingredients to make the dressing.
Step 3/3
- 1 head cabbage, thinly sliced
- 5 carrot, thinly sliced or shaved
- 1 english cucumber, halved then cut diagonally
- 5 scallions, cut diagonally
Add noodles, cabbage, carrots, cucumber and scallions to the bowl of dressing. Toss to combine and coat. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Enjoy your meal!
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