Chang&apos;s Crispy Noodle Salad

1 Chinese cabbage (wombok), or ½ a giant one ((Note 1))

100g/ 3.5oz Chang's crispy noodles ((store bought, the fine ones not chunky ones, Note 2))

5 green onions (, finely sliced on the diagonal)

100g/ 3.5oz slivered almonds

4 tbsp white vinegar ((just ordinary vinegar, nothing fancy!))

2 tbsp white sugar ((or brown))

2 tbsp soy sauce (, all purpose or light, NOT dark soy sauce)

2 tsp sesame oil (, toasted (brown, not yellow untoasted))

5 tbsp olive oil

Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.
Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)
Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it's giant like the one I used). Then finely slice so it's shredded. Just use the top ½ - ⅔, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).
Toss everything except crispy noodles: Place cabbage in a big bowl with toasted almonds and green onions. Pour over Dressing, toss well.
Add crispy noodles! Toss through noodles just before serving so they stay crisp!

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 10m