Cold Asian noodle salad
A recipe for a wonderful Asian-inspired noodle salad with cabbage, edamame and a flavour-packed soy, lime and ginger dressing.
Servings 4 people
Ingredients
The salad
- 250 g egg noodles
- 250 g carrots, coarsely grated
- 1/2 small red pointed cabbage, finely shredded
- 2-3 spring onions, sliced
- 100 g edamame beans, thawed - shelled weight
- 1 handful salted cashew nuts
Dressing
- 75 ml soy sauce
- 1/2-1 lime, juice of
- 1 clove garlic, finely grated or crushed
- 1 tbsp finely grated ginger, approx. 2 cm piece
- 2 tbsp sesame seeds
Instructions
Dressing
- Mix the soy sauce with the garlic, ginger and the juice and finely grated zest of 1/2 lime.
- Toast the sesame seeds in a dry frying pan until they take on colour and smell fragrant, then tip them into the soy sauce mixture. Stir well.
- Leave the dressing to infuse while you make the salad.
The salad
- Cook the noodles according to the packet instructions, then rinse them in plenty of cold water.
- Toss the noodles with the prepared vegetables.
- Pour over the dressing, toss everything together well and top with the salted cashew nuts.