Jolanda’s wild coleslaw

Prep Time: 20 minutes, plus overnight
Servings: 6 as a side dish
Cooking Time:
  • - 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
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.

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April 2023

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