noodle coleslaw

IMG_0532

 

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.)

 

IMG_0542

 

~*~

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

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

~*~

 

Hello there! If you’re new here, you may want to subscribe to my RSS feed, email updates or check out my new facebook page. Thanks!

Related Posts Plugin for WordPress, Blogger...

 
 
  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!


 
add a comment.

You may use Markdown syntax in your comments.

name (required)

mail (required but never published)

website