1/2 medium chinese cabbage, shredded
1 bunch shallots, chopped
2 sticks celery, chopped
3/4 cup (60g) flaked almonds, toastsed
1/3 cup (55g) sunflower seeds, toasted
100g packet fried noodles (may be hard to find, can get at Claremont Fresh for those of you in Perth)
Dressing
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup brown sugar
2 tsp soy sauce
Combine all ingredients except noodles and dressing in large bowl.
Just before serving add noodles and dressing. Toss well.
Dressing: combine all ingredients in a jar, shake well.
Grublover comment
I love it when Jenny makes this salad. It is really light and fresh and has a great crunch.
1 comment:
Hi Angela,
This reminds me - I used to make this salad - somtimes used to add some sesame oil and a tiny bit of sugar to the dressing - yum!!!
I'll have to see if I can get hold of those crunchy noodles here in the UAE...
Kit
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