Chinese cabbage salad
This delicious cabbage salad will have people coming back for more. This recipe provides for eight generous portions, or 12 if served as a side salad. Serve it at your next braai.
2 baby cabbages or 1 Chinese cabbage, shredded
2 bunches spring onions, chopped
1 cup snow peas, sliced
1 cup flaked almonds
1 cup sunflower seeds
2 packets of 2-minute noodles, crushed (don’t cook)
¼ cup sugar
½ cup sunflower oil
1 tablespoon soy sauce
¼ cup white wine vinegar
1 chicken stock cube dissolved in ½ cup
of hot water
Mix the cabbage, spring onions and snow peas together in a salad bowl or on a platter. Make the nut topping by placing the almonds, sunflower seeds and crushed noodles on a baking tray and browning them under the grill in the oven. Keep stirring them so they brown evenly – watchthem carefully to make sure they don’t burn. If you make the topping a little beforehand, keep it in a container until you are ready to serve the salad. Mix all the ingredients for the dressing together. When you are ready to serve the salad, first sprinkle the nut topping over the greens and then pour over the dressing.