Chinese Cabbage Salad with Crunchy Dressing

Summary

Ingredients

• 1 head Chinese cabbage
• 1 bunch spring onion (s)
• 1 pack noodles, (me noodles)
• 100 g almond (s), diced
• 2 tablespoon sesame seeds
• 1 teaspoon stock, granulated
• 0.25 ¼ cup vinegar
• 0.5 ½ cup sugar
• 0.75 ¾ cup oil
• 2 tablespoon soy sauce

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Instructions

1. Wash the Chinese cabbage and spring onions and cut into small pieces.
2. For the crunchy effect, chop the meoodle noodles in a freezer bag. Roast the pasta, almonds, sesame seeds and the granulated broth in a pan and let cool.
3. For the dressing, bring the vinegar, sugar, oil and soy sauce to the boil and simmer for 1 minute.
4. Before serving, mix the meoodle mixture and the cooled dressing with the onions and cabbage.