Ingredients
For the salad:
- 1/2 small head green cabbage, shredded (about 3 handfuls)
- 1/4 small head red cabbage, 1 handful
- 1 pointed red pepper, thinly sliced
- 1 large carrot, thinly sliced with a mandoline (or shredded)
- 3 green onions, thinly sliced
- 100 g sunflower seeds, lightly toasted
- 125 g dry ramen / instand noodles, uncooked and broken into small pieces
For the dressing:
- 3 tablespoons extra-virgin olive oil (mild-tasting)
- 1 1/2 tablespoons toasted sesame oil
- 4 tablespoons unseasoned rice vinegar (Japanese)
- 2 tablespoons honey (if vegan, substitute maple syrup or agave)
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juiced
- 1 garlic clove, minced
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the cabbage, red pepper, carrot, green onions and instant noodles pieces. Toss everything together.
- In a small bowl, whisk together the oils, vinegar, honey, soy sauce, lime juice, garlic, ginger and salt and pepper. Pour the dressing over the cabbage mixture and toss well until evenly coated.
- Place the salad in the fridge, covered, for at least 30 minutes.
- Add the toasted sunflower seeds and toss again before serving.
- Taste and season with more salt and pepper if needed. Serve and enjoy!
Nutrition
Notes
- To break up the instant noodles, place the noodles into a plastic bag and pound until broken into small pieces.