Asian noodle salad


  • 1/2 chinese cabbage, shredded
  • 6 shallots, sliced
  • 1 cup toasted almond slivers
  • 1 pkt fried noodles


  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 tbsp soy sauce
  • 2 tsps sesame oil
  • 1/2 cup olive oil


In a saucepan, combine all of the dressing ingredients and heat until the sugar has dissolved.

Set aside to cool.

In a salad bowl, combine the cabbage, almonds and shallots.

Pour cooled dressing over and toss to coat.

Just before serving, toss through the fried noodles.


  • This salad gets devoured by my kids. They have no idea that there are vegetables in it. They can’t see past the fried noodles!
  • This is a great salad to take to a party. Just keep the dressing and noodles separate from the rest of the ingredients until serving time.
  • To toast almond slivers,to keep an eye on them, you can just place them in a frying pan over low heat until they take on a golden colour. Be careful to watch then on the heat as they can burn easily.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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