Chinese Cabbage Salad with Crunchy Dressing
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 mins |
| Total Time | 23 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Wash the Chinese cabbage and spring onions and cut into small pieces.
- 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.
- For the dressing, bring the vinegar, sugar, oil and soy sauce to the boil and simmer for 1 minute.
- Before serving, mix the meoodle mixture and the cooled dressing with the onions and cabbage.
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