This Crispy Asian cabbage salad with toasted noodles, almonds and seeds, is complimented by an Asian style dressing made with honey and soy sauce. Use a variety of cabbage for a colourful salad. We served it with salmon fishcakes, look out for the recipe that will be coming soon.


4 cups cabbage, finely chopped

4 spring onions, finely chopped

1 handful almond flakes, roasted

1 handful sesame seeds, roasted

A sprinkle of sunflower seeds

1 packet of 2-minute noodles, roasted

1 green apple, finely chopped


2 tablespoons soy sauce

¼ cup red wine vinegar

1/3 cup sunflower oil

1/3 cup honey

1 garlic clove, crushed

1 lemon, juiced


  1. Roast the seeds, nuts and noodles (broken up into smaller pieces) in a pan over braai and set aside.
  2. Cut up the vegetables and mix together.
  3. Pour ingredients for the dressing in a jar and shake well.
  4. Add dressing to the salad and toss.
  5. Serve immediately.                 – Esmarie Moodie, Farm fare