Low Fat Asian Salad

From Annette Sym's guilt-free cookbook "Symply Too Good To Be True".

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  Chinese cabbage, wombok, shredded
• 1⁄2 cup shallot, chopped
• 1  cup  fried Chinese noodles, I use Chang's
• 1⁄3 cup  almonds, slivered
• 1⁄2 cup celery, sliced
• 2  tablespoons sesame seeds
• 1⁄2 cup  French dressing, I use Kraft fat free
• 1  tablespoon soy sauce
• 1⁄3 cup brown sugar
• 1⁄4 cup red capsicum, red & green, coarsely chopped

Directions

1. Toast almonds until browned, leave to one side.
2. Toast sesame seeds, they brown very quickly.
3. In a small container combine dressing, soy sauce and sugar, shake until sugar has dissolved.
4. Place shredded cabbage, sliced celery and shallots in a large serving bowl.
5. When ready to serve toss the noodles, sesame seeds, almonds and dressing with cabbage at the last minute as the noodles soften quickly.
6. Sprinkle with the chopped red and green capsicum for colour.