Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 1 head white cabbage
- 1 bunch spring onion (s)
- 3 packs noodles (Chinese instant noodles, YumYum, flavor curry or chicken
- 4 tablespoon butter
- 100 g sunflower seeds
- 100 g almond sticks
- 125 ml sunflower oil
- 3 tablespoon vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the white cabbage into fine strips and finely slice the spring onions.
- Crumble the Chinese instant noodles and toast them in the butter until golden brown. Cover and remove from the hob after roasting. Very important: keep the spice and the flavor oil! Roast sunflower seeds and almonds.
- For the dressing, mix well the oil, vinegar, spice powder and flavor oil and season with salt and pepper.
- Put all ingredients in a bowl, add the dressing and mix everything well. The salad should steep for about half an hour before serving so that the taste can develop.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below