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Layered crunchy noodle salad
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Colorful Asian slaw with crisp veggies steals the show.
Ingredients:
  • 1/2 wombok (Chinese cabbage), finely shredded
  • 2 carrots, peeled, cut into long thin strips (see tip)
  • 100g snow peas, thinly sliced lengthways
  • 3 radishes, thinly sliced
  • 2 Lebanese cucumbers, peeled into ribbons
  • 100g pkt Chang’s Crunchy or Fried Noodles
  • 3 green shallots, trimmed, thinly sliced diagonally
  • Black sesame seeds, to serve (optional)
  • 250g (1 cup) Kewpie mayonnaise
  • 40.00 ml rice wine vinegar
  • 11.80 gm hot English mustard
  • 1/2 tsp sesame oil
Instructions:
  • Combine all dressing ingredients in a jug, stirring well. Chill in the fridge to enhance flavors.
  • Create a beautiful arrangement in a 2L (8 cup) trifle dish with cabbage, carrot, and snow peas. Drizzle with the dressing. Add layers of radish and cucumber. Finish by sprinkling crunchy noodles, shallots, and sesame seeds for extra flavor and texture. Enjoy!

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