Recipe Index

Ingredients

• 1 Chinese cabbage (wombok), or 1/2 a giant one
• 3.5oz crispy noodles (store bought, the fine ones not chunky ones)
• 5 green onions, finely sliced on the diagonal
• 3.5oz slivered almonds
• 4 tbsp white vinegar
• 2 tbsp white sugar (or brown)
• 2 tbsp soy sauce, all purpose or light, NOT dark soy sauce
• 2 tsp sesame oil, toasted
• 5 tbsp olive oil

Method

1. Toast the slivered almonds in a small dry skillet over medium heat until lightly browned, then tip them out at once and let them cool so they do not darken further.
2. Shake the white vinegar, white sugar, soy sauce, toasted sesame oil and olive oil together in a jar until the sugar dissolves into the crispy noodle salad dressing.
3. Cut a slit down the middle of the Chinese cabbage lengthwise, finely slice the leafy top half to two thirds into shreds and save the thick white base for another dish.
4. Put the shredded cabbage in a big bowl with the toasted almonds and finely sliced green onions, pour the dressing over and toss the salad well.
5. Fold the crispy noodles through the dressed cabbage just before serving this salad, so every noodle keeps its crunch against the softened cabbage.

Prep: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data