The first recipe for the new LocalTable season is a great dish for spring. Everything in it is an expression of this season and it’s a salad, so it’s perfect for the changeable weather at this time of year.
You could also sautée some leek together with the mushroom, let it cool and add it to the salad, but this version is a super quick, light meal with almost no cooking. Add some more nuts or even some tofu to give it some more oomph, but it really doesn’t call for meat.
The dressing is what makes it. Light and delicious. Start with just a little and add only as much as your taste prefers. Keep any leftover in the fridge and add it to pretty much anything.
Cabbage and rice noodle saladPrint This
- half cabbage, thinly sliced
- 3 or 4 carrots, scrubbed and grated
- 4-6 mushrooms, thinly sliced
- 4 green onions, chopped
- bunch coriander, roughly chopped
- 1 packet vermicelli rice noodles
- sprinkle of cashews (or peanuts)
- 1/4 cup tamari (or soy) sauce
- 1/3 cup rice wine vinegar
- 2 tablespoons sesame oil
- 1/4 cup olive oil
- 1-2 tablespoons honey, to taste
- Boil some water in a saucepan and cook the rice noodles.
- Rinse in cold water to cool and drain well.
- Throw the cabbage, carrots, mushrooms, green onions and coriander into a bowl and mix.
- Pour the tamari, vinegar, sesame and olive oils and the honey into a jar and shake well.
- Turn the noodles into another bowl and mix in a little of the dressing to lubricate. You can let it soak for a few minutes, if you like. It’s good to cut the noodles up a bit too (not too short!).
- Gently mix the noodles into the salad.
- Pour in as much dressing as you like, gently mixing as you go.
- Serve with a sprinkle of nuts on top.