Monday, February 9, 2009

Crunchy Asian Salad

I mentioned yesterday that I had a hard time deciding between which salad to take to Deb and Julien's Saturday night so I took both the Roasted Pumpkin Salad and this Crunchy Asian Salad, both I must say went down well.

Crunchy Asian Salad

Serves: 12
Points per serve: 3.5pts
1/4 cup white vinegar
1/4 cup caster sugar
1 tablespoon soy sauce
1 teaspoon Sesame Oil
1/2 cup olive oil
1/2 Wombok (Chinese Cabbage), shredded finely
6 shallots, cut diagonally
1 red capsicum, finely sliced
2 carrots, grated
1 bunch coriander, roughly chopped
100g lightly tasted slivered almonds or pinenuts
1 packet Changs Fried Noodles (100g)

In a small saucepan combine sugar, vinegar, soy sauce, sesame oil and olive oil. Stir well over a low heat until sugar has dissolved. Set aside and allow to cool.

.Put the Wombok, onions, capsicum, carrots, coriander and almonds in a large serving bowl and toss to combine. Drizzle with dressing and mix well.

Sprinkle with noodles just before serving and toss to mix through.

1 comment:

Lara said...

Wow! This salad looks amazing. I love finding fun new salad recipes to try!