Description
Chang’s Crispy Noodle Salad is a refreshing Asian-inspired salad featuring shredded Chinese cabbage, toasted slivered almonds, and crunchy store-bought crispy noodles, all tossed in a tangy, sweet, and savory dressing made from white vinegar, sugar, soy sauce, and toasted sesame oil. This salad is perfect as a light side dish or a crisp, flavorful starter, combining textures and flavors in every bite.
Ingredients
Scale
Vegetables
- 1 Chinese cabbage (wombok), or 1/2 a giant one
- 5 green onions, finely sliced on the diagonal
Nuts
- 100g/3.5oz slivered almonds
Noodles
- 100g/3.5oz Chang’s crispy noodles (store bought, the fine ones not chunky ones)
Dressing
- 4 tbsp white vinegar (ordinary vinegar)
- 2 tbsp white sugar or brown sugar
- 2 tbsp soy sauce (all purpose or light, NOT dark soy sauce)
- 2 tsp toasted sesame oil (brown, not yellow untoasted)
- 5 tbsp olive oil
Instructions
- Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat without oil until they are lightly browned. Immediately remove from heat to prevent burning and let them cool completely.
- Prepare dressing: Combine white vinegar, white or brown sugar, soy sauce, toasted sesame oil, and olive oil in a jar. Shake well until the sugar dissolves thoroughly. The dressing can be stored for up to 3 weeks in the refrigerator.
- Shred cabbage: Cut the Chinese cabbage lengthwise down the middle (or twice if it is large). Finely slice the cabbage to create thin shreds using mostly the top leafy half to maintain tenderness. Reserve the thick white crunchy parts for other recipes like stir-fries.
- Toss salad base: In a large bowl, mix the shredded cabbage, toasted almonds, and sliced green onions. Pour over the prepared dressing and toss well to coat all ingredients evenly.
- Add crispy noodles: Just before serving, gently toss in the crispy noodles to keep them crunchy and fresh. Serve immediately to enjoy the contrasting textures.
Notes
- Use the fine crispy noodles rather than chunky ones for the best texture.
- Reserve the thick white parts of the cabbage for stir fries or other cooked dishes.
- The dressing keeps well for up to 3 weeks refrigerated, making it ideal for meal prep.
- Add the crispy noodles at the last moment to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Crispy noodle salad, Chinese cabbage salad, Asian salad, crunchy noodle salad, Chang's crispy noodles, toasted almonds salad, sesame dressing salad, easy Asian side dish
