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Asian Red Cabbage Salad

Asian-inspired red cabbage salad with konjac noodles
2
servings
45
Minutes

Easy

Ingredients

  • 300g red cabbage
  • 2 carrots, grated
  • ½ apple
  • 2 cloves of garlic
  • 100g konjac noodles
  • 10g toasted sesame seeds
  • 15g roasted and salted peanuts
  • 4 sprigs of parsley
  • 10ml olive oil for frying
For the marinade:
  • 2 tbsp wheat-free soy sauce
  • 1 tbsp date syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp chili flakes

Instructions

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1
Cook konjac noodles in salted water until desired firmness, drain and set aside.
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2
Combine all marinade ingredients in a small bowl and mix together.
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3
Rinse the red cabbage and slice thinly using a mandoline slicer.
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4
Add the marinade to the red cabbage and knead gently with gloves on. Let the cabbage marinate for 30 minutes.
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5
Grate the carrots finely and slice the apple using a mandoline. Mix both into the red cabbage thoroughly.
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6
Slice the garlic thinly and fry in some olive oil in a frying pan until golden. Then let it drain on kitchen paper.
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7
Now add konjac noodles, sesame seeds, garlic, chopped parsley, and chopped peanuts to the red cabbage and mix well.
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8
Finally, serve the salad on a plate and enjoy with a sprinkle of chopped peanuts.

Average values per portion

Energy (kJ)
1522
Energy (kcal)
364
Fat
18.5g
Carbs
23g
Fiber
35.5g
Protein
9g
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