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5 from 1 vote
Chinese cabbage salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Salad
Servings: 20
Author: 31 Club
  • 4 baby cabbages , shredded (or 1 large cabbage)
  • 250 g mange tout , each cut diagonally into six pieces
  • 10 spring onions
  • 250 ml slivered almonds
  • 1 pkt Chinese noodles (aka 2 minute noodles)
  • 250 ml sunflower seeds and/or pumpkin seeds
  • For the dressing:
  • 1 cup sunflower oil
  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 15 ml soya sauce
  • Chicken stock cube , dissolved in 15ml warm water
  1. To make the dressing, whisk oil, sugar, vinegar, soya sauce and chicken stock.
  2. Shred the baby cabbages - I like to use 2 purple cabbages and 2 green cabbages.
  3. 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.
  4. Toast the sunflower seeds in a pan until browned.
  5. Toast the slivered almonds with a pinch of salt until browned.
  6. Break up the noodles and toast as you did the seeds.
  7. Place shredded cabbage, sliced mange touts and spring onions into a serving bowl, just before serving add the salad dressing.
  8. Top with nuts, noodles and seeds