This is a standard supper during my week. Consider this your basic recipe and add whatever you fancy—from beef strips in soy, leftover chicken, or pan-fried salmon. This salad really goes with almost anything.

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Serves 2-4 as a main dish

You'll need:


1 small red cabbage head, outer leaves removed and thinly sliced

2 carrots, grated

10 oz soba noodles, cooked
according to packet instructions (optional)

2 medium avocados, cut into chunks

1/2 cup toasted cashews tablespoon black and whitesesame seeds


4 tablespoons soy sauce

2 limes, just the juice

2 teaspoons sugar

jalapeño, de-seeded and
finely chopped (adjust quantity to your taste)

1 bunch fresh mint, finely shredded

  1. Mix together dressing ingredients—soy sauce, lime juice, sugar, jalapeno, and chopped mint.
  2. Mix the dressing with the finely sliced cabbage and grated carrots.
  3. Add the cooked soba noodles at this point (if using) and let stand for flavors to infuse.
  4. Top with avocado, cashews, and sesame seeds just before serving.


Photography by Toby Murphy

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