Crunchy Wombok and Noodle Salad
Serves 8
½ wombok (chinese cabbage), finely shredded
1 large carrot, coarsely grated
1 red capsicum, seeded and finely sliced
½ cup sliced shallots
1 cup torn fresh coriander leaves
¾ cup unsalted roasted peanuts
100g packet Chang’s fried noodles
dressing
¼ cup lime juice
1/3 cup canola oil
2 teaspoons sesame oil
¼ cup Bundaberg Caster Sugar
1 tablespoon finely grated fresh ginger
salt, to taste
1. Place all dressing ingredients in a screw-top jar and shake well. Set aside.
2. Place wombok, carrot, capsicum, shallots, coriander leaves and peanuts in a large bowl and stir to combine.
3. Just before serving, shake dressing and pour over salad. Mix well. Add fried noodles and stir to combine.