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Crunchy Noodle Salad with Toasted Almonds
small red cabbage
small wombok cabbage
spring onions finely chopped
of silvered almonds - toasted
packet of thick crunchy noodles
Lightly toast the almonds and set aside to cool.
Cut the red cabbage and wombok cabbage into thin slice and place into a large salad bowl.
Thinly slice the spring onions and stir through the cabbage.
Place the liquid ingredients into a small bowl and whisk with a fork to combine.
Add the salad dressing to the bowl with the chopped cabbage and spring onions and lightly mix to combine. Add the toasted almonds and crunchy noodles to the salad and serve immediately.
It's important to add the dressing to the salad just before serving as it will make the noodles and almonds go soft otherwise.