Wombok Salad – Australian BBQ Salad

Ingredients for 4 servings:

• ½ head of white cabbage
• 1 bunch of spring onions
• 100 g pine nuts
• 250 g wok noodles
• 60 ml balsamic vinegar, lighter
• 40 ml balsamic vinegar, dark
• 30 g sugar or honey
• 1 tbsp soy sauce
• 2 tbsp peanut oil or sesame oil
• 100 ml rapeseed oil or sunflower oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

vegetarian

Cut or shred the white cabbage into fine strips and toss in a large salad bowl. Peel and finely slice the spring onions and add to the white cabbage. Toast the pine nuts in a non-stick pan without oil over medium heat. Leave them there, as pine nuts burn very quickly. Then add the cooled pine nuts to the white cabbage in the bowl. For the dressing, mix the vinegar, sugar or honey, soy sauce, and oils and bring to a boil in a large saucepan. Once the mixture is boiling and the sugar or honey has dissolved, remove the pan from the heat and add the uncooked noodles to the dressing and mix. Let stand for about 10 minutes. Then mix all the ingredients together in the salad bowl and serve.