Asian inspired soft cabbage salad with hokkien noodles and macadamia's

Serves 4

Ingredients:

  • 220g Hokkien wok ready noodles
  • 1/4 Drum head cabbage, thinly shredded
  • 1/4 red cabbage, thinly shredded
  • 1/2 cup of kale thinly shredded
  • 1/2 cup salad greens
  • 1 cup bean sprouts or tinned bean sprouts
  • 1/2 red capsicum, thinly sliced
  • 1/4 bunch coriander leaves
  • Sprig of Dill
  • 3 green shallots, thinly sliced diagonally
  • 12 macadamias roughly chopped

Miso and Peanut Dressing:

  • 18g Miso paste (Hikari)
  • 2 tablespoons lime juice
  • 2 teaspoons Ketjap Manis (Sweet soy sauce)
  • ¼ teaspoon sesame oil
  • 1 tablespoon rice bran oil
  • 1 teaspoon peanut butter
  • 1 small garlic clove crushed.

Method:

1.      In a heat proof bowl place noodles in a bowl and cover with boiling water. Stand for 5 minutes. Separate with tongs and drain, set aside to cool.

2.      Place cabbage, kale, salad leaves, bean sprouts, capsicum, herbs and shallots in a large bowl then mix through noodles, set aside.

3.      To prepare miso and peanut dressing place juice, soy sauce, miso paste, sesame oil and rice bran oil in a glass jar close with a lid and give a good shake. Then add peanut butter and stir through. Again close the lid of the jar tightly a give a good shake making sure all contents is mixed thoroughly.

4.      Dress cabbage salad when just about to serve sprinkle with chopped macadamias.

Nutritional analysis per serve

  • Energy:               196 Cals/ 819kJ
  • Carbohydrate:                    18g
  • Protein:                              6.2g
  • Sugars:                               3g
  • Fat:                                     11g
  • Fibre:                                  3.9g
  • Saturated fat:                     2.1g
  • Sodium:                             190mg
Theresa Gray