Mt Barney Blog

INGREDIENTS

100g (2/3 cup) slivered almonds

1 Chinese cabbage, halved, finely shredded

6 green shallots, ends trimmed, thinly sliced diagonally

1 x 100g pkt Chang's Fried Noodles

DRESSING

60ml (1/4 cup) white vinegar

50g (1/4 cup) caster sugar

2 tablespoons soy sauce

2 teaspoons sesame oil

60ml (1/4 cup) peanut oil

METHOD

Step 1

Place the almonds in a small non-stick frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool.

Step 2

To make the dressing, combine the vinegar, sugar, soy sauce, sesame oil and peanut oil in a small bowl. Stir until sugar dissolves.

Step 3

Place the almonds, cabbage, green shallot and noodles in a large serving bowl. Drizzle with dressing and gently toss until combined. Serve immediately.

Why not add a Bush Tucker twist on this salad and cut up some lemon myrtle and sprinkle prior to serving. 

Share this post: