Asian Salad

Name: Asian Salad
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)

10 ingredients

8 steps

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)

Directions

1

In a small jar combine the French dressing, soy sauce, brown sugar and sesame oil (if using).
2

Shake to combine.
3

In a large bowl combine the shredded chinese cabbage, spring onions, almonds, celery and sesame seeds.
4

Toss to combine.
5

Just before serving add the fried noodles and the dressing.
6

Toss to combine.
7

Serve quite soon after adding the noodles otherwise they go quite soggy.
8

Alternatively serve the salad without the noodles and sprinkle them on top when on plates.