Chinese Cabbage with Spring Onions and Roasted Stones
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large Chinese cabbage
- 1 bunch spring onion (s)
- 3 pack ready mix for Asia noodle snack with chicken, square pack.
- 100 g pine nuts
- 5 tablespoon sunflower seeds
- 120 ml still water
- 150 ml oil, (sunflower oil)
- 2 tablespoon sugar
- 1 tablespoon vinegar, (vinegar essence)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First cut off the stalk from the cabbage, cut the remaining cabbage into bite-sized pieces. The lighter the leaves get, the smaller the cut. Then wash and spin dry. Wash the spring onions, cut into rings and pour over the salad. Open the 3 packets of pasta snack, but only crumble 2 packs of pasta over the salad, then mix.
- Prepare the dressing: water, oil, sugar, vinegar, 3 spice bags from the snack, but only use the aluminum sachets, not the lard and chili powder, and mix everything together well. Season to taste with salt and pepper.
- Roast the kernels in a hot, coated pan without oil and then immediately add them to the salad, pour the dressing over the salad and mix everything well.
- Tip: Prepare 2-3 hours before serving, then the salad will pull through and taste even better.
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