The following recipe is taken from our book The Self Sufficient-ish Bible. Looking back at it there may be a couple of thing I would do now, which I didn’t in the original recipe. Now I may use rice vinegar and smoked paprika in the dressing and I perhaps some toasted seeds along with it. Vegans could use egg free noodles and rather than hard boiled eggs, use tofu.
Chinese Winter Salad Serves 2
140g Noodles (2 blocks)
150g (this is roughly about eight large leaves) Green Leaves such as cabbage, spinach or Chinese cabbage
100g of Broccoli
2 Tablespoons (40ml) of Olive oil
Pinch of Nutmeg