A nutty and noodle-y salad delight for Heritage Day
Why not take full advantage of all the lovely vegetables that are fresh and make a crunchy noodle and almond salad?
For many of us, celebrating Heritage Day today is an opportunity to relax and appreciate our South African culture. Public holidays that occur midweek act as the perfect break to rejuvenate us for the rest of the week that lies ahead.
What better way to unwind on a public holiday than to call a few friends and family members over and start a ‘lekker’ braai? Potato salad, noodle salad, pap and chutney are just a few of the appetising add-on’s that will go perfectly with your crispy, marinated, braai’d meat.
On that note, since Spring is in the air with this spate of sunny and bright weather, why not take full advantage of all the lovely vegetables that are fresh and make a lovely, crunchy noodle and almond salad?
You won’t regret it! The only thing you might regret is not having made this salad sooner!
It is a relatively simple process. Put your salad together; the usual lettuce rinsed and broken into small pieces, grated carrots, cubed cucumbers and thinly sliced peppers. Mix these together and set onto a platter.
The pivotal point of the salad is the dressing that will be drizzled onto the salad.
Follow these steps to ensure a great-tasting tangy dressing:
(Tip: An excellent container in which to make your dressing is a mayonnaise container)
Take four tablespoons of sweet chilli sauce and add two tablespoons of lemon juice and mix together. Then add 1/4 mayonnaise as well as two tablespoons soy sauce. One tablespoon of brown sugar should be added next and one teaspoon of red crushed chillies. The final but most important ingredient is 1 teaspoon of salt.
Close the container and shake it so that all the ingredients can blend together and the delicious dressing is ready.
You will then need to take two packets of noodles and break them into small pieces, as well as one cup of almonds that should be cut in half.
The almonds then need to be fried in two tablespoons of olive oil. They should be lightly fried until they turn golden-brown. When done, remove from the stove and add a half teaspoon of salt and one tablespoon crushed red chillies.
For the final part of the salad, roast the noodles in a dry pan until golden-brown.
The salad can then be served as follows: with a drizzling of the dressing on the top, together with a sprinkling of the roasted noodles and the spicy almonds.
Enjoy!
