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.
Serves 2-4 as a main dish
1 small red cabbage head, outer leaves removed and thinly sliced
2 carrots, grated
10 oz soba noodles, cookedaccording 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 andfinely chopped (adjust quantity to your taste)
1 bunch fresh mint, finely shredded
- Mix together dressing ingredients—soy sauce, lime juice, sugar, jalapeno, and chopped mint.
- Mix the dressing with the finely sliced cabbage and grated carrots.
- Add the cooked soba noodles at this point (if using) and let stand for flavors to infuse.
- Top with avocado, cashews, and sesame seeds just before serving.
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