chinese cabbage salad

This back-of-packet salad from the packet of Chang&#039;s Crispy Noodles is an Aussie staple! I&#039;ve tweaked the dressing slightly to make it less oily and reduce the sugar, and it&#039;s still just as good in my opinion.Serve with everything - it might have Asian roots, but it appears at every backyard BBQ alongside snags, steaks and kebabs!

Chang's Crispy Noodle Salad

Chinese cabbage (wombok),

grams/ 3.5 ounces Chang's crispy noodles ((store bought,

green onions

grams/ 3.5 ounces slivered almonds

tbsp white vinegar ((just ordinary vinegar, nothing fancy!))

tbsp white sugar ((or brown))

soy sauce (, all purpose or light, NOT dark soy sauce)

tsp sesame oil (, toasted (brown, not yellow untoasted))

olive oil

Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.

Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)

Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it&#039;s giant like the one I used). Then finely slice so it&#039;s shredded. Just use the top 1/2 - 2/3, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).

Toss everything except crispy noodles: Place cabbage in a big bowl with toasted almonds and green onions. Pour over Dressing, toss well.

Add crispy noodles! Toss through noodles just before serving so they stay crisp!

This refreshing and vibrant Asian Cabbage Salad combines the crunch of Chinese cabbage and cucumber with bold flavors from chilies, garlic, and a tangy soy-vinegar dressing. It's the perfect side dish or light meal, bursting with spicy, savory, and slightly sweet notes.

Asian Cabbage Salad

10.5 oz Chinese cabbage (shredded)

Medium Cucumber (julienned)

peanuts

2-3 pieces Chilies (sliced)

Garlic (minced)

tbsp Chili flakes

Sugar

(adjust

tbsp Dark soy sauce

tbsp Rice vinegar

Sesame oil

Cooking oil (boiled)

White vinegar

cilantro (chopped (for garnish))

Soak

Soak the shredded cabbage in white vinegar for 10 minutes.

Drain

Soak the Cabbage:

Combine

In a large mixing bowl, combine the dried cabbage, cucumber, chilies, garlic, and peanuts.

Combine Ingredients:

Add chili flakes, sugar, salt, dark soy sauce, rice vinegar, and sesame oil. Mix thoroughly.

Season:

Heat

Heat 2 tablespoons of cooking oil until boiling.

Pour water

Carefully pour the hot oil over the chili flakes in the bowl to release the fragrance.

Add Hot Oil:

Toss

Toss everything together until evenly coated.

Garnish

Mix and Garnish:

Serve

Serve immediately or refrigerate for 10–15 minutes to allow the flavors to meld.

Serve:

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Chang's Crispy Noodle Salad

Asian Cabbage Salad

Top 2 chinese cabbage salad recipes from across the web

The most viewed chinese cabbage salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chang's Crispy Noodle Salad

Asian Cabbage Salad

The most viewed chinese cabbage salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine