Chinese cabbage with spring onions and roasted seeds

Ingredients for 4 servings:

• 1 large Chinese cabbage
• 1 bunch of spring onions
• 3 packs of ready-made mix for Asian noodle snack with chicken, square packs.
• 100 g pine nuts
• 5 tbsp sunflower seeds
• 120 ml water, still
• 150 ml oil (sunflower oil)
• 2 tbsp sugar
• 1 tbsp vinegar (vinegar essence)
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Salad for in between meals, also for barbecues

First, cut the stalk off the cabbage and cut the remaining cabbage into bite-sized pieces. The lighter the leaves, the smaller the cut should be. Then wash and spin dry. Wash the spring onions, slice them into rings, and scatter them over the salad. Open the three packages of pasta snack, but only use two packages. Crumble the pasta over the salad, then mix. Prepare the dressing: water, oil, sugar, vinegar, three seasoning packets from the snack (but only use the aluminum packets, not the lard and chili powder), and mix everything together well. Season with salt and pepper. In a hot, non-stick pan, roast the seeds without oil and then add them to the salad. Pour the dressing over the salad and mix everything well. Tip: Prepare the salad 2-3 hours before serving; this will make the salad more flavorful and taste even better.