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
    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.