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Chinese cabbage salad with crunchy dressing

updated

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Ingredients for 4 servings:

  • 1 head of Chinese cabbage
  • 1 bunch of spring onions
  • 1 pack of pasta (Mienudeln)
  • 100 g almonds, slivered
  • 2 tbsp sesame seeds
  • 1 tsp broth, granulated
  • ¼ cup vinegar
  • ½ cup sugar
  • ¾ cup oil
  • 2 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

Wash and chop the Chinese cabbage and spring onions. For a crunchy effect, chop the rice noodles in a freezer bag. Toast the noodles, almonds, sesame seeds, and the granulated broth in a pan and let cool. For the dressing, bring the vinegar, sugar, oil, and soy sauce to a boil and simmer for 1 minute. Before serving, combine the rice noodle mixture and the cooled dressing with the onions and cabbage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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