Here’s a simple winter salad that will brighten up your day. You can serve it on its own as a light lunch or as a side. Vegan, fresh and easy it takes just a few minutes to make and is delicious.
This quantity serves 4 as a side dish or 2 as a light lunch.
For the dressing you’ll need:
2 tablespoons of runny tahini
3 tablespoons of light soy sauce (you can use low sodium)
1 1/2 tbs of white wine vinegar or rice vinegar
1 1/2 tbs of maple syrup
3/4 tablespoon of finely grated fresh ginger *see note 1
And for the salad:
I small head of broccoli cut into tiny pieces *see note 2
1 pack of instant Ramen noodles or 2 portions of Soba noodles
An eight of a white cabbage shredded finely *see note 3
Sesame seeds or toasted almonds to garnish (optional)
Sriracha or hot sauce (optional) *see note 4
Method:
Mix all the dressing ingredients in a bowl and put to one side.
Cook your noodles – drain them thoroughly and rinse with cold water to stop them from becoming sticky. I used Soba noodles but you can also use quick cook Ramen noodles.
Put the broccoli and cabbage into a bowl and add your cooked noodles
Pour in the dressing and mix thoroughly.
Sprinkle over some toasted sesame seeds and or almonds and drizzle with Sriracha or chilli sauce.
Enjoy!
Notes:
1. Fresh ginger is important to the recipe so I don’t advise subbing with dried ground ginger as it just won’t be the same
2. I used my rocking herb chopper to cut the broccoli but you can blitz it in the food processor
3. You can use grated carrots instead of cabbage
4. You can add a teaspoon of Sriracha to the dressing and more to drizzle but both are optional
