Adding instant noodles in a salad may be not as traditional, but it is amazingly tasty. The key is you have to leave the salad for 10 minutes after mixing everything, allowing the instant noodles to soften a little and letting all the flavour to develop.
INGREDIENTS:
1/2 Napa Cabbage, thinly sliced
1 pack Indomie (Mi goreng) Instant Noodles
2 Carrot, cut into sticks
4 stalks Green Onion, thinly sliced
1/3 cup Almond
1/3 cup Pumpkin Seeds
1/2 cup Cranberries, dried
DRESSING:
1/3 cup Greek Yogurt, plain
1 Lime, juiced
1 tablespoon Soy Sauce
Instant Noodle seasoning (except the vinegar)
1 teaspoon Red Chilli Flakes
1/2 teaspoon White Pepper Powder
2 tablespoons Vegetable Oil
1 tablespoon Olive Oil
DIRECTION:
1. In a mixing bowl, whisk together all the dressing ingredients; set aside.
2. In a large mixing bowl, combine all salad ingredients; mix well.
3. Pour in the dressing into the salad ingredients; toss well. Leave the salad in the fridge for 10 minutes, allowing the flavour to develop before serving it.
DIRECTION:
1. In a mixing bowl, whisk together all the dressing ingredients; set aside.
2. In a large mixing bowl, combine all salad ingredients; mix well.
3. Pour in the dressing into the salad ingredients; toss well. Leave the salad in the fridge for 10 minutes, allowing the flavour to develop before serving it.
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