Ingredients
1 Chinese cabbage (wombok) or half a large one for base providing crunch and mild flavor
100g crispy noodles (fine ones preferred) for crispy element
5 green onions for fresh, sharp bite
100g slivered almonds for extra crunch and nutty taste
4 tablespoons white vinegar for tangy kick
2 tablespoons white or brown sugar for sweetness
2 tablespoons soy sauce for savory depth and umami
2 teaspoons toasted sesame oil for rich, nutty aroma
5 tablespoons olive oil for smooth, emulsified dressing
Instructions
1-First, lightly toast the slivered almonds in a dry skillet over medium heat until lightly browned, then let them cool.
2-Next, mix the dressing ingredients in a jar and shake until the sugar dissolves; you can store this dressing for up to three weeks.
3-Then, cut the cabbage lengthwise and finely shred the top half or two-thirds, saving the thick white parts for other uses.
4-In a large bowl, combine the shredded cabbage, toasted almonds, and green onions.
5-Pour the dressing over the mix and toss well to coat everything evenly.
6-Finally, add the crispy noodles just before serving to keep their crunch intact.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌰 Toast almonds lightly to enhance flavor without burning.
🥢 Add crispy noodles last to maintain their crunch.
🍚 Store extra dressing in the refrigerator up to three weeks for quick use.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Method: Tossing
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: X
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg