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To make the dressing, whisk oil, sugar, vinegar, soya sauce and chicken stock.
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Shred the baby cabbages - I like to use 2 purple cabbages and 2 green cabbages.
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If you cant find baby cabbages, you can use 1 large, but make sure that you shred it very fine as it is crunchier than the small ones.
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Toast the sunflower seeds in a pan until browned.
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Toast the slivered almonds with a pinch of salt until browned.
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Break up the noodles and toast as you did the seeds.
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Place shredded cabbage, sliced mange touts and spring onions into a serving bowl, just before serving add the salad dressing.
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Top with nuts, noodles and seeds