Many thanks to Johan Smit of Subtropico International in Klapmuts, Western Cape, for supplying us with papayas.
Crunchy cabbage and papaya salad
This salad makes a lovely light meal, but works just as well as a side dish for a braai. In the latter case, serve it as an “assembly salad” so you can easily store any leftover toasted noodles, crispy onion and croutons in separate airtight containers.
Serves 4
Preparation time 15 minutes
Cooking time 5 minutes
YOU NEED
DRESSING
• ½ cup (125 ml) sunflower oil
• ¼ cup (60 ml) whitewine vinegar
• ¼ cup (50 g) sugar
• 1 tablespoon (15 ml) soya sauce
• flavour sachet included in instant noodles pack
SALAD
• 1 packet (73 g) instant noodles (such as Maggi 2-Minute Noodles), crushed
• 1 firm, ripe papaya (about 300 g), peeled, halved, seeded and sliced
• 1 large red apple, peeled, cored and quartered
• 2 teaspoons (10 ml) lemon juice
• 1 red onion, chopped finely
• 1 small red cabbage, shredded finely
• 100 g feta, crumbled
• 100 g crisp dried onion (“onion crunch”), available in supermarkets’ freshproduce departments
• 80 g croutons
THIS IS HOW
Make the dressing Combine all the ingredients in a jar, shake and set aside.
Make the salad Heat a pan and dry-fry the instant noodles until golden brown and crisp. Remove from the pan and set aside to cool.
Combine papaya and apple, sprinkle lemon juice over, and toss until well coated.
Mix red onion and
