Cabbage Noodle Slaw

I am in the midst of my annual pre-Passover purge. The nether regions of my deep freezer are surrendering mysterious snowy packages and neatly labelled single serving containers of leftovers that nobody wanted to eat in the first place. After I suddenly realized that I forgot to prepare anything for supper one night, Hubby and I made short work of the neglected pan of cabbage rolls that had been languishing in the freezer since Sukkot. However, it’s the twelve boxes of pasta stashed in the pantry that have given me pause.

Cabbage Noodle Slaw

Pasta may be the only item left in the grocery store that costs less than three dollars a package and when it goes on sale, my heart goes pitty-pat. This cabbage noodle slaw can be quickly prepared in the coming days when our daily to-do lists stretch longer than a piece of linguine. It feeds a crowd, including people of all ages and stages who claim that there is “nothing to eat in this place”, a popular seasonal complaint. Crunchy, nutty and mildly sweet, with delicate strands of angel hair pasta in every bite, this cabbage noodle slaw is a popular and often requested side dish, and I am indebted to Mishpacha magazine for the inspiration for this salad. Now, if anyone has any suggestions for how to prepare the other eleven packages of pasta in the cupboard, I’d welcome them.

Assemble your ingredients. Cook 1 pound of angel hair pasta or capellini in boiling salted water according to the package directions and drain. Set the pasta aside.

Combine the dressing ingredients in a small bowl or measuring cup and blend, using a fork or whisk, until smooth. Set the dressing aside. In a large bowl, combine the bags of shredded green cabbage, shredded purple cabbage and shredded carrots. Add the pasta to the bowl. Toss the salad mixture with the dressing. Top with the sunflower seeds and serve.

Print Recipe

Cabbage Noodle Slaw

Soups and Salads

By Mishpacha magazine, adapted by Nanette – Serves: 12-16

Prep Time: 10 minutes – Cooking Time: 8 minutes – Total Time: 18 minutes

Crunchy, nutty and mildly sweet, with delicate strands of angel hair pasta in every bite, this cabbage noodle slaw is a popular and often requested side dish

Ingredients

• 1 8 ounce (227 g) bag purple shredded cabbage
• 1 16 ounce (454 g) bag green shredded cabbage
• 1 10 ounce (284 g) bag shredded carrots
• 1 pound box (454 g) angel hair pasta (capellini is fine also)
• 1/2 cup sunflower seeds
• Dressing
• 1/3 cup vegetable oil
• 1/4 cup vinegar
• 1/4 cup sugar
• 3 cloves garlic, minced or grated with a microplane
• 3 tablespoons peanut butter
• 1 tablespoon sesame oil
• 1/2 teaspoon chili garlic sauce, or to taste
• 1/2 teaspoon salt
• few grinds of freshly ground pepper

Instructions

1

Cook 1 pound of angel hair pasta or capellini in boiling salted water according to package directions and drain. Set the pasta aside.

2

Combine the dressing ingredients in a small bowl and blend with a fork or whisk until smooth. Set the dressing aside.

3

In a large bowl, combine the bags of shredded green cabbage, shredded purple cabbage and shredded carrots. Add the pasta to the bowl. Toss the salad mixture with the dressing. Top with the sunflower seeds and serve.