Crunchy noodle, cabbage and tamari-roasted seed salad

Cooking Salads Crunchy noodle, cabbage and tamari-roasted seed salad

This colourful crunchy salad isnt just for vegetarians. It works great on the table with a cooked meal or a barbecue. Its also low in fat, so dont hold back!

Lables: Egg free Fish free Lactose free Milk free Shellfish free
  1. Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
  2. Toss nibble mix with 1/2 the tamari in a bowl. Spread out onto prepared tray. Roast for 5 minutes, stirring halfway through cooking, or until toasted.
  3. Meanwhile, place lime juice, sesame oil, rice bran oil, sugar, garlic, ginger and remaining tamari in a small bowl. Whisk until sugar has dissolved.
  4. Place cabbage, broccoli, Brussels sprouts, onion, noodles and 3/4 of the roasted nibble mix in a large bowl. Toss to combine. Add dressing. Toss to combine. Sprinkle with remaining roasted nibble mix. Serve immediately.

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1/2 cup raw nibble mix
2 tbsp tamari
2 tbsp lime juice
1/2 tsp sesame oil
1 tbsp rice bran oil
2 tsp caster sugar
1 garlic clove, crushed
1cm piece fresh ginger, peeled, finely grated
1/4 red cabbage, finely shredded
1 small head broccoli, florets and stems thinly sliced
4 Brussels sprouts, trimmed, finely shredded
2 green onions, thinly sliced diagonally
1/2 x 100g packet original fried noodles

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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