Chang's Noodle Salad

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5 from 1 vote

A salad side dish that Aussies have been making for years - packed with flavour and texture!

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Australian

Servings: servings

Calories: 140kcal

Author: Libby Hakim

Ingredients

Salad

1 packet Chang's Original Fried Noodles (100 grams)
½ wombok (Chinese cabbage)
½ cup slivered almonds
4 spring onions

Dressing

¼ cup olive oil
1 teaspoon sesame oil (optional)
3 teaspoons light olive oil
3 tablespoons white vinegar
2 tablespoons brown sugar
(OR ½ cup Chang's Crispy Noodle Salad Dressing)

Instructions

Prepare cabbage by removing the hard core (cutting a v shape from the centre of the half cabbage) and then shredding (slicing very finely).
Prepare the spring onions by removing the roots and dark green part of the onion. Chop the white and pale green part of the onion.
Place the shredded cabbage and sliced onions in a colander or strainer and rinse with water. Drain well.
Toast the slivered almonds over medium heat in a frypan. Stir as they start to become golden brown and remove from heat immediately once toasted.
In a large salad bowl, combine the shredded cabbage, chopped onions, toasted slivered almonds and Chang's Fried Noodles.
In a small bowl, combine the dressing ingredients and whisk to combine. (This step is not needed if you are using the pre-prepared dressing option).
When ready to serve the salad, pour the dressing over the contents of the salad bowl and toss to combine.

Notes

Storing: This is definitely a dish to serve immediately. You could prepare both the salad and the dressing a little earlier, but wait until serving time to add the dressing. Store the salad ingredients separately from the dressing in the fridge, and combine when ready.

Freezing: Not suitable for freezing.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition