From: Linda McCartney’s Home Cooking, p. 76
A layered noodle salad with red cabbage, mushrooms and cucumber. It looks very pretty and colourful and is a great salad to take to the next party.
When making this salad, I decided to give it an Asian twist by using glass noodles and adding some ginger, garlic and chopped chilli to the dressing. I thought this goes well with the red cabbage, mushrooms and cucumber. The glass noodles were quite long and difficult to eat, so I would recommend cutting them before layering them into the salad bowl.
The dressing takes quite long to seep through the salad; make sure the salad stands for at least one hour before serving. For a lighter version, reduce the olive oil to 3 tbsp. You might also want to reduce the vinegar to 3 tbsp. to give a less sour taste, and add 3 tbsp. water and 1 tbsp. agave syrup to the dressing.