Two perfect summer salads to go with your Hakanoa Ginger dressings;
HAKANOA SUMMER ‘SLAW
- ¼ large head of green cabbage
- carrots – 1 or 2
- a bunch of red radishes
- ¼ cup of pumpkin seeds
- Hakanoa Ginger Lime & Sesame Dressing
Toast the pumpkin seeds in a dry frying pan, shaking often. If you like extra spice, add a pinch of cayenne pepper and salt to the pan. When most of the seeds have popped and lightly browned, tip them onto a plate to cool.
Shred the cabbage finely, and grate the carrots and radishes.
Mix together in a bowl with 1 tbsp of Hakanoa Ginger Dressing.
Serve the ‘slaw with a sprinkle of crispy pumpkin seeds on top.
HAKANOA NOODLE SALAD
- Rice vermicelli noodles – ½ pack for 4 people
- ¼ cup Fried Shallots
- 2 Lebanese cucumbers
- ½ cup peanuts – roasted unsalted nuts are best.
- Hakanoa Ginger, Chilli, Lime & Sesame Dressing – 2 tbsp’s
- Coriander or Vietnamese mint to garnish
Put the noodles in a large container and cover with boiling water. Allow to soak for 2 minutes, then drain. I break them up a bit first, makes them easier to mix with the other stuff, and to eat.
Chop the peanuts.
Grate the cucumbers.
Toss the noodles and cucumbers and dressing together with most of the peanuts.
Serve sprinkled with the Fried Shallots and the last of the peanuts, and topped with fresh coriander or Vietnamese mint.