Asian Cabbage & Noodle Salad

Asian Cabbage & Noodle Salad

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R

Rao

Community member

Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
30 min

Ingredients

8Servings
1 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 sauce
1œ tbsp
fish sauce
2 tbsp
extra-virgin olive oil
1 tbsp
honey
œ 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
    • ÂŒ cup lime juice
    • ÂŒ cup rice vinegar
    • 1Âœ tbsp soy sauce
    • 1Âœ tbsp fish sauce
    • 2 tbsp extra-virgin olive oil
    • 1 tbsp sesame oil
    • 1 tbsp honey
    • Âœ tsp salt
    • Âœ 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!

    Asian Cabbage & Noodle Salad

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