Citrus and cabbage salad with caramelised noodles

  • 125 g red cabbage
  • 1 red grapefruit
  • 1 white grapefruit
  • 1 lemon
  • 1 orange

Marinade for the cabbage:

  • 50 ml white wine vinegar
  • 1 tsp salt
  • 5 tsp brown cane sugar

Caramelised noodles:

  • 125 g egg noodles
  • 2 tbsp unrefined cane sugar
  • Oil for deep-frying
Shred the cabbage finely. Peel the grapefruits, orange and lemon and remove the inner membranes. Prepare the marinade by combining vinegar, salt and sugar, pour over the shredded cabbage and allow the flavours to mingle for 15 minutes. Cook the egg noodles until soft, rinse with cold water and drain. Fry the noodles in oil until brown, then melt the brown sugar in a pan, add the noodles, stir well and remove from heat. Drain the shredded cabbage and place on a plate, cover with the citrus fruits and top up with caramelised noodles. Serve immediately.