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Friday Food: Layered Crunchy Noodle Salad

IE0C340CE-7627-4D13-AF08-7B0C12DB8C9E think I shall adopt, as my personal motto: better late than never. I am starting the year as I mean to go on, ie eventually getting around to things. It is far too hot to cook and so this week I am assembling a layered crunchy noodle salad from the Jan/Feb Taste magazine. 

There is a fair bit of slicing and dicing, which a machine or device would do more quickly, but I don’t mind cutting and chopping. In an amazing turn of events, I managed to follow the recipe precisely, all except for the optional black sesame seeds. Mine were the ordinary pale kind.

I think a lot of this salad’s wow factor rests in choosing the correct serving bowl. Mine is too wide, it needs to be tall and narrow with a 2 litre capacity. The dressing is on the bitter, rather than the sweet, side but it pairs well with the salad.

If you are looking for an alternative, I can recommend the Layered Garden Salad. There is a little more work as you actually have to turn on the stove and cook bacon etc, but it is a sweeter salad. I think all layered salads improve with time, and are best prepared a day ahead. I know this is at odds with the current advice not to dress salads until right before serving, but the layered salad is a different beast.

Of course, you can substitute and add to your heart’s content.

 

Layered Crunch Noodle Salad        serves 4-6

  • 1/2 wombok cabbage, shredded
  • 2 carrots, peeled and cut into thin slices
  • 100g snow peas, sliced thinly lengthways
  • 3 radishes, thinly sliced
  • 2 Lebanese cucumbers, peeled into ribbons. I cut mine into chunks
  • 100g packet crunchy noodles
  • 3 spring onions, sliced diagonally
  • black sesame seeds, optional

for the dressing:

  • 1 cup Kewpie dressing
  • 40ml rice wine vinegar
  • 2 tspn hot mustard
  • 1/2 tspn sesame oil

 

Prepare the dressing first. Put all the ingredients in a bowl and whisk until combined. Refrigerate and let the flavours develop. I left it for half an hour.

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And now it is just a case of assembling the salad.

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First the wombok cabbage.

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next the carrot,

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and then the snow peas.

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now drizzle the dressing over the salad.

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Add the cucumber,

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and radish, and finally the spring onions, crunchy noodles and sesame seeds.

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I think this is best eaten the day after it is made, though if refrigerated carefully it may keep another day without becoming soggy.

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Comments

Kristen Chambers

Pretty salad, and healthy to boot.

Cakelaw

Sounds good! It's definitely salad weather.

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