Introduction
In the world of salads, the combination of textures and flavors can transform a simple dish into a delightful culinary experience. This recipe showcases a vibrant salad featuring Chinese cabbage, crispy noodles, and toasted almonds, all brought together with a zesty dressing. It’s not only delicious but also quick to prepare, making it a perfect addition to any meal or a stand-alone dish for a light lunch.
Detailed Ingredients with measures
1 Chinese cabbage (wombok), or 1/2 a giant one
100g/3.5oz Chang’s crispy noodles (store-bought, the fine ones)
5 green onions, finely sliced on the diagonal
100g/3.5oz slivered almonds
DRESSING:
4 tbsp white vinegar
2 tbsp white sugar (or brown)
2 tbsp soy sauce, all-purpose or light
2 tsp toasted sesame oil
5 tbsp olive oil
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 4-6
This recipe brings together the crispness of fresh vegetables with a rich dressing, making it a refreshing addition to any meal. Enjoy it as a side dish or a main event!
Detailed Directions and Instructions
Toast the Almonds
Lightly toast the slivered almonds in a small skillet over medium heat until they are lightly browned. Do not use any oil for toasting. Once toasted, remove them from the skillet immediately and let them cool.
Prepare the Dressing
In a jar, combine the white vinegar, white sugar, soy sauce, toasted sesame oil, and olive oil. Shake the jar until the sugar is fully dissolved. This dressing can be stored in the refrigerator for up to 3 weeks.
Shred the Cabbage
Prepare the Chinese cabbage by making a slit down the middle lengthwise. If the cabbage is giant, make two slits. Finely slice the cabbage to shred it, using mostly the top 1/2 to 2/3 of the leafy part. Reserve the thick, crunchy white part for another use, such as stir-fries.
Toss the Ingredients (Without Noodles)
In a large mixing bowl, combine the shredded cabbage, toasted almonds, and finely sliced green onions. Pour the prepared dressing over the mixture and toss everything well to ensure it is evenly coated.
Add the Crispy Noodles
Just before serving, add the crispy noodles to the salad. Toss the mixture gently to incorporate the noodles while keeping them crisp.
Notes
Cabbage
You will need a total of 8 heaped cups of shredded cabbage for this dish. Chinese cabbage, also known as wombok, is preferred due to its softer leaves that mix well without wilting when dressed.
Crispy Noodles
Chang’s Crispy Noodles are a popular choice for this salad, available in the Asian aisle at major Australian grocery stores. Alternatives include La Choy Crispy Chow Mein noodles found in the US or baked ramen/instant noodles. To make baked noodles, use two packs of ramen (discard the seasoning packet), break into pieces, spread on a tray, spray with oil, and bake at 180°C/350°F for 10 minutes, tossing halfway.
Storage
This salad is best enjoyed fresh. If you wish to prepare it ahead of time, prepare all the ingredients separately and mix them just before serving. This salad is also an excellent option with shredded chicken for a fulfilling lunch.
Cook techniques
Toasting Almonds
Lightly toast slivered almonds in a small skillet over medium heat until they are just browned. Be sure to remove them immediately from the skillet to prevent burning.
Preparing the Dressing
Combine white vinegar, sugar, soy sauce, sesame oil, and olive oil in a jar. Shake well until the sugar is fully dissolved. This dressing can be stored in the refrigerator for up to three weeks.
Shredding Cabbage
Cut the cabbage lengthwise down the middle (or twice if using a giant cabbage). Finely slice it to shred, focusing on the leafy parts. Reserve the thicker stems for other uses like stir-fries.
Tossing Ingredients
In a large bowl, combine the shredded cabbage, toasted almonds, and finely sliced green onions. Pour the dressing over the mixture and toss well to combine.
Adding Crispy Noodles
Just before serving, add the crispy noodles to the salad and toss gently to ensure they remain crisp.
FAQ
What type of cabbage is best for this salad?
Chinese cabbage, also known as wombok, is ideal as its leaves are tender and won’t wilt when dressed.
Can I use a different type of noodle?
Yes, you can substitute with baked ramen or instant noodles. Just discard the seasoning packet and follow the baking instructions for achieving crispiness.
How long can I store the dressing?
The dressing can be stored in the refrigerator for up to three weeks.
Is this salad best made ahead of time?
This salad is best served fresh. Prepare the ingredients in advance but mix them just before serving to maintain the crunchiness of the noodles.
Conclusion
This delicious Chinese cabbage salad combines fresh flavors and textures that are bound to delight your taste buds. The crispy noodles add the perfect crunch, while the toasted almonds and green onions provide a satisfying contrast. With a simple yet tasty dressing, this salad is a refreshing and versatile addition to any meal.
Asian Chicken Salad
Combine shredded chicken for a protein boost and use the same dressing for a hearty meal.
Quinoa and Cabbage Bowl
Mix cooked quinoa with the salad ingredients for added nutrition and a slightly nutty flavor.
Vegetable Spring Rolls
Use the cabbage and some other vegetables as a filling for fresh spring rolls, paired with a dipping sauce.
Crispy Tofu Salad
Add crispy, pan-fried tofu cubes to the salad for a vegetarian protein option.
Rice Noodle Stir-Fry
Use the same dressing and combine vegetables with rice noodles for a warm, comforting dish.
Sesame Broccoli Salad
Incorporate blanched broccoli florets into the salad for extra color and nutrition.
Peanut Dressing Variation
Swap the dressing for a peanut-based dressing for a rich, nutty flavor profile that pairs well with cabbage.
