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This is, without any doubts, the star of this winter’s salads. I saw it several months ago on Azusa’s blog (Humble Bean)<\/a> and wouldn’t stop thinking about it. How could I forget a recipe which had dried uncooked noodles among its ingredients? I simply waited for this time of the year when cabbage is one of the rare seasonal salad vegetables. Even though the salad looked beautiful, I must admit that the intriguing use of noodles was what tempted me most of all to prepare it. In fact I didn’t expect even half as good result and certainly not such a wonderful, complex side dish. The crunchy mixture of dry noodles, peanuts and sesame seeds is of course the focal point here. Once browned in butter, it proved an amazing topping and a perfect company for the sweet and sour salad dressing. I can very well see it sprinkled on many other dishes too. (Maybe I’m wrong, but I suppose the Japanese would call it “furikake”.)\u00a0I made this salad for the first time yesterday, I have had it once more today and am already looking forward to serving it tomorrow. I think it will be my staple this winter just like Azusa’s Tomato and Shiso Salad<\/a> was for the last two summers.<\/p>\n This recipe comes from a Hawaiian cookery book and accidentally it would go perfectly well with Shoyu Chicken<\/a>, the only other Hawaiian dish I prepare (also found at Humble Bean<\/a>). It would be an original alternative to coleslaw or any salad served with roast meat or birds during holidays. The guests’ amazement is guaranteed!<\/p>\n