Ingredients
– 1 Chinese cabbage (wombok) or half of a large one (use the top leafy half)
– 100g (3.5oz) fine crispy noodles
– 5 green onions, finely sliced diagonally
– 100g (3.5oz) slivered almonds
– 4 tablespoons white vinegar
– 2 tablespoons white or brown sugar
– 2 tablespoons soy sauce (all-purpose or light)
– 2 teaspoons toasted sesame oil (brown, not yellow untoasted)
– 5 tablespoons olive oil
Instructions
1-Toast almonds: Lightly toasting the slivered almonds in a dry skillet over medium heat until lightly browned, then let them cool this step brings out their flavor and adds extra crunch.
2-Shake dressing: Combine the dressing ingredients in a jar and shake until the sugar dissolves; it’s a simple mix that stores well for up to 3 weeks in the refrigerator.
3-Shred cabbage: Cut the cabbage lengthwise into 1 or 2 slits, then finely shred the top 1/2 to 2/3 of the leafy part, reserving the thick white part for other dishes like stir-fries.
4-Mix and toss: In a large bowl, mix the shredded cabbage, toasted almonds, and sliced green onions, then pour the dressing over and toss well.
5-Add noodles: Finally, add the crispy noodles just before serving to keep them crunchy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍜 Use thin crispy fried noodles for optimal texture; if unavailable, bake broken instant noodles lightly sprayed with oil.
🥬 Choose Chinese cabbage (wombok) for a soft and fresh texture.
⏳ Add crispy noodles only right before serving to prevent sogginess and keep contrast in textures.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing, Toasting
- Cuisine: Chinese
- Diet: Vegetarian