Chinese Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
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.
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