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Prep Time: 20 minutes, plus overnight
Servings: 6 as a side dish
Cooking Time:
Ingredients
- - half a red cabbage, finely shredded
- - a handful each raisins and dried cranberries
- 60ml - macadamia oil
- 30ml - balsamic vinegar
- 2cm - fresh ginger, peeled and finely grated
- 30ml - sesame seeds, toasted
- 1 - packet two-minute noodles
- - a generous pinch of Himalayan salt
- - a pinch of cumin
- 125ml - mint leaves, stems removed
- 60ml - pomegranate rubies
Method
Jolanda Aggenbach often adjusts the ingredients according to what is in her refrigerator. The crispy two-minute noodles add the most delicious crunch and are significantly cheaper than nuts. “I always keep a batch of baked noodles in my pantry,” she says.
1 Combine the cabbage, raisins, cranberries, oil, balsamic vinegar, ginger and sesame seeds; let the salad marinate in the fridge overnight.
2 Break the noodles up into small pieces and spread on a baking tray. Roast for a few minutes at 200°C until lightly browned and crispy. Cool and mix with the salt and cumin. You can add spice to taste, if desired. Keep in an airtight container.
3 To serve, arrange the coleslaw on a platter and sprinkle a thick layer of noodles over. Garnish with fresh mint leaves and pomegranate rubies.
