Crunchy Asian Noodle Salad

Topic 9 - Crunchy

Take a look at the view from my new kitchen window! It doesn’t get much more scenic than this. So where am I? I am currently in transit and enjoying a few days in the Forster Tuncurry area.

However it is cookbook challenge time and rather than missing a challenge while I am on the road I decided to take the theme of “crunchy” to the park across the road from where we’re staying.

For this challenge I am going to be guilty of blogging a boring, unphotogenic salad again. Trouble is, it isn’t really boring, it is super tasty, healthy, quick to make and one of my “go to salads”. Best of all, it really fits the topic of crunchy.  The combination of nuts, crispy noodles and cabbages is incredibly crunchy.

So here is Cookbook Challenge 9- Crunchy Asian Noodle Salad, and a few pictures of my new beachside kitchen.

Ingredients:

¼ head cabbage shredded

4 chopped shallots

1 bunch fresh coriander chopped

6 mint leaves

50 gm crispy noodles

50 gm nuts toasted

Dressing:

60ml white vinegar

60ml soy sauce

1 t/s sesame oil

2 t/s caster sugar

Methods:

Layer all the salad ingredients on a plate. Start with the cabbage and finish the layers with nuts and noodles. Any nuts can be used I like, almond slivers, cashews or peanuts. I have served the salad with BBQ Chinese Pork but shredded poached chicken is also nice.

Mix all the dressing ingredients together in a bottle and shake. Pour the dressing over the salad and serve.

Serves 4 people

 We are really enjoyed the foreshore area of Forster and what I imagine will be the last remnants of Summer. We took a ten kilometre push bike ride on a cycle way from Foster and across the bridge to Tuncurry.  The path weaved its way through the various foreshores and park areas. Mercifully it was all flat and there were gorgeous views to keep me motivated. Enjoy your Easter break everyone and checkout the other entries in the "Crunchy" Cookbook Challenge!