Asian Salad

"Vague title i know but the creative juices for a good recipe name aren't coming so i'll settle with Asian salad! Really quick and easy to prepare, low cal and full of flavour. The recipe was originally in one of the "Too Good To Be True" cookbooks...but then i kind of adjusted it! I do stress that you add the fried noodles right before serving as they will go soggy and you loose the crunchy texture. I also find that adding the sesame oil adds a bit more depth to the flavour but can easily be omitted."
 
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Ready In:
10mins
Ingredients:
10
Serves:
6-8
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ingredients

  • 12 medium-large Chinese cabbage, shredded (wombok)
  • 12 cup spring onion, chopped
  • 1 cup fried egg noodles (I use Chang's)
  • 13 cup slivered almonds, toasted
  • 12 cup sliced celery (about 2-3 stalks)
  • 2 tablespoons sesame seeds, toasted
  • 14 cup fat-free French dressing
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 14 - 12 teaspoon sesame oil (optional)
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directions

  • In a small jar combine the French dressing, soy sauce, brown sugar and sesame oil (if using). Shake to combine.
  • In a large bowl combine the shredded chinese cabbage, spring onions, almonds, celery and sesame seeds. Toss to combine.
  • Just before serving add the fried noodles and the dressing. Toss to combine. Serve quite soon after adding the noodles otherwise they go quite soggy. Alternatively serve the salad without the noodles and sprinkle them on top when on plates.

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RECIPE SUBMITTED BY

Ofcourse this photo isn't actually me, but it's a pic i came across one day and just loved it! Moving on... I'm an Aussie girl and i absolutely love living here (in the food sense lol!) because it's so easy to access foods from all sorts of cultures and it's all so easily accessible! I work in a cafe which is quite fitting, and it's great because i'm around food all the time (and it's free...!). I do a heck of a lot of dancing and am about to enter year 12 (argh, exams and hard work!) so i do a lot of cooking as a way of relaxing. Also a bit of a healthy nut, and i don't tolerate dairy too well, so i'm always looking out for ways to make a recipe healthier and how to make it without dairy! I still enjoy cooking with everything (even if i don't eat it!) and most of the time it's passed onto the rest of the family (who are definitely happy with me doing the cooking fairly regularly!) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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