This is a very simple recipe to make and versatile, because you can enjoy it as a light, healthy and gluten-free first course or, if served in small glasses (or jars) it can be one of the appetizers that enrich an aperitif buffet.
Ingredients for 4
4 nests of rice noodles
6 green cabbage leaves
6 purple cabbage leaves
2 tablespoons of sesame seeds
2 tablespoons of apple cider vinegar
8 tablespoons of Tamari sauce
1 leek leaf
Bring 1,5 lt of water to a boil.
Place the nests of rice noodles in a glass bowl and cover them with hot water. Soak for about 10 '.
In a non-stick saucepan, dry the sesame seeds until they start to crackle. Then turn off and keep them aside.
Wash the leaves of the green and red cabbage and make a chiffonade.
Put a non-stick pan on the fire, when it is hot add 2 tablespoons of extra virgin olive oil and green cabbage. Cook stirring often for 5 'then remove from the heat and move them to a glass bowl. In the same pan, put another 2 tablespoons of extra virgin olive oil and purple cabbage, add the apple vinegar and stir quickly. Cook for 5 minutes and then add the green cabbage and the rice noodles, previously drained. Mix the ingredients well and add the sesame.
Serve hot or at room temperature with a part of the Tamari sauce on which you will have left to marinate the leek leaf cut into thin strips.