Chang’s Crispy Noodle Salad
Wombok, toasted almonds, green onions and crispy noodles come together in a tangy sesame-soy dressing. Add the noodles just before serving to keep them crisp.
By Cookin' Kitchen
- Prep: 10 minutes
- Makes: 5 people
Recipe
Chang’s Crispy Noodle Salad
Wombok, toasted almonds, green onions and crispy noodles come together in a tangy sesame-soy dressing. Add the noodles just before serving to keep them crisp.
Cookin' · https://cookin.club/recipes/changs-crispy-noodle-salad
- Prep
- 10 minutes
- Makes
- 5 people
Ingredients
For 5 people
Salad
Dressing
Equipment
- Small skillet
- Jar
- Large bowl
Instructions
Step 1: Lightly toast the slivered almonds in a small skillet over medium heat, without oil, until lightly browned. Remove them immediately and let cool.
Step 2: Put the dressing ingredients in a jar and shake until the sugar dissolves.
Tip: The dressing keeps for 3 weeks.
Step 3: Cut one slit down the middle of the cabbage lengthwise, or two if it is giant. Finely slice it to shred. Use only the top half to two-thirds, mostly the leafy part. Reserve the thick, crunchy white part for another use, such as stir-fries.
Step 4: Put the cabbage in a large bowl with the toasted almonds and green onions. Pour over the dressing and toss well.
Step 5: Toss the crispy noodles through the salad just before serving so they stay crisp.
Notes
Plan on 8 heaped cups of cabbage. Chinese cabbage is preferred for its softer leaves. The salad is best made fresh; the dressing keeps for 3 weeks.
For a substitute for the crispy noodles, use two packets of ramen or instant noodles. Discard the seasoning packets, break the noodles into pieces, spread them on a tray, spray with oil and bake at 180°C/350°F for 10 minutes, tossing halfway.
About this recipe
This crunchy cabbage salad pairs wombok with toasted almonds, green onions and crispy noodles, tossed in a sesame-soy dressing. It’s a welcome side for a barbecue or a shared meal.
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