This is a tangy and delicious cabbage and noodle main dish salad, based on Hannah Che’s recipe from The Vegan Chinese Kitchen Cookbook. It’s perfect for a late summer evening supper, because it’s easy, super fast and has a dressing that is unbelievably good – plus it’s gluten-free and vegan. If you can’t get Napa cabbage, Romaine lettuce works, too.

INGREDIENTS
1/2 head Napa cabbage, cut in half lengthwise
1 small cucumber, seeds removed and julienned, or cut into little bite sizes
1 tsp kosher salt

2 cups fresh rice vermicelli noodles (Pho noodles) 1 1/2 cup dried noodles.

1 medium carrot, julienned
1 scallion, cut into 1/8″ rounds (both white and green part)
1/2 cup coarsely chopped fresh cilantro
1/4 chopped cashews or peanuts
1 Jalapeno pepper, seeded, halved and cut into thin slices

Dressing:

2 Tbsp Soy Sauce
3 Tbsp rice vinegar (cider vinegar would also be fine, I think)
1 Tbsp Oyster Sauce (or Hoisin Sauce for a vegan version)
2 1/2 Tbsp sugar
2 1/2 Tbsp toasted sesame oil
2 large garlic cloves, crushed

DIRECTIONS

Cut cabbage lengthwise a few times, then cut very thin slices. Add cabbage and cucumber into a colander and toss with the salt. Leave to drain.

Start water boiling in a small saucepan, add noodles and cook 5-10 seconds. Drain and rinse with cool water. Cut noodles into smaller sections with a scissors. If you are using other noodles, cook as directed on the package, then drain and rinse with cool water. You want to end up with about 1 1/2 cups cooked noodles.

Mix dressing ingredients well in a small bowl. Taste and add more soy sauce if you think it needs it. Add dressing to noodles and toss to combine.

Gently press cabbage and cucumber to remove some of the water. You can also squeeze it gently in your hand. Place in a large bowl, and add noodles, carrots, scallions and cilantro. Toss in a large bowl and top with nuts.

Serve immediately. Yum.