cabbage noodle salad

Ingredients

• 1 pcs Cabbage, thinly shredded
• 3 pcs Spring onions, minced
• 80 g Rice noodles
• 80 g Blanched almonds
• 40 g Butter, unsalted
• 70 ml Canola oil
• 40 ml Apple cider vinegar
• 50 g Cane sugar
• 2 tbsp Sesame seeds
• 2 tbsp Soy sauce

Method

1. Mix the shredded cabbage and the minced onions in a bowl. Cover and place it in the fridge until you are ready to serve.
2. Preheat oven to 180°C.
3. Melt butter in a pan over medium heat. Add the noodles, almonds, and sesame seeds. Transfer this mixture onto a baking sheet and bake until they are well-browned, around 10 minutes.
4. Meanwhile, place a saucepan over medium heat and combine the oil, vinegar, soy sauce, and sugar. Allow the mixture to boil for 1 minute, turn off the heat and allow the dressing to cool.
5. Toss the cabbage with the almond mixture and the dressing until well combined.
6. Serve immediately to avoid having soggy nuts.