Recipe for Chinese Cabbage Salad – with almonds, mange tout and a sweet dressing
2-4 Baby cabbages, shredded
250ml mange tout, each cut diagonally into 8
10 spring onions chopped
250ml slivered almonds
1pkt Chinese noodles (also known as two-minute noodles)
250ml sunflower seeds
125ml sunflower oil
63ml white wine vinegar
15ml soya sauce
Chicken stock cube disolved in 15ml warm water
To make dressing:
Whisk oil, sugar, wine vinegar, soy sauce and chicken stock in small bowl to
blend. Season to taste.
Break up noodles and toast together with sunflower seeds and almonds.
Combine cabbage, mange tout and spring onion in serving dish.
Sprinkle toasted noodle mix over above.
Dress and toss salad just before serving
By: Myra Hunter-Smith