noodle coleslaw



Spring is finally here  (I’m armed and ready with a gigantic supply of Telfast) and all I can think about the season ahead is sunshine, wildflowers and fruit. Bring on the picnics and salads, please.

Talking about salads, I love cabbage, especially in coleslaw. From a couple of less-than-perfect carrots and a forgotten head of cabbage is a refreshing, crunchy salad. There’s always a lot of shredding involved and though the food processor may beckon, I always think the randomness of hand cut coleslaw is more endearing. (Made with love, as clichéd as that may sound.)

My favourite coleslaw is a recipe adapted from the back of a Chang’s Fried Noodles packet. Actually, I have no idea why anyone would buy the fried noodles for any other reason. (Perhaps for the other recipe on the packet, chocolate spiders…) This is a great barbecue/pot luck dish – it’s bright, fresh, sweet and savoury – with the noodles adding their oily crunch. Weirdly enough, people in general don’t like eating purple cabbage (maybe it’s the colour’s connotation?), so I usually mix it up with plain green cabbage.

Apparently this salad was a major hit in the 80’s and like the prawn cocktail, it’s time for a comeback!

(If you are wondering where that lewd, extra long sausage is from in the top photo – it’s from Elmar’s.)





Noodle Coleslaw

Avoid using savoy cabbage as it becomes soggy mess in the dressing. Any crunchy vegetable will do – thinly sliced radishes would go great in this.

Serves 4

Combine in a saucepan over medium heat: 
    1/2 cup white vinegar
    1/3 cup sugar
    2 tbsp soy sauce

Heat until the sugar is completely dissolved. Leave to cool.
When the dressing is cool, add:
     2 tbsp sesame oil
Stir the dressing. Taste and add more soy sauce if required. Add to the dressing:
     1/2 cup light vegetable or canola oil
Finely shred the following:
    1/2 green cabbage
    1/2 purple cabbage
    5 spring onions

    3 carrots
Just before serving, toss the dressing through the vegetables. Garnish liberally with:
     Chang’s Fried Noodles
Eat straightaway!



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  1. Bruisemouse

    Oh, that looks wonderful: so colourful.
    I am also a big fan of that noodle salad recipe. I think I could eat the whole bowl on my own.

  2. mei

    Bruisemouse – We’ve been known to demolish bowls of it too! What I love about this salad is that it keeps well after it has been dressed. And I always make too much of it. ;)

    Sophie – Hello Sophie! I see I’m not the only one with a one track mind! Puts a new spin on food porn.

  3. Sophie

    Haha I like the “lewd, extra long sausage” in the background!

  4. Lau@CorridorKitchen

    Wow, that purple is amazing!I love a good slaw. May have to try it!

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