My friend Christie gave me this recipe and I can’t get enough of it! My 14 year old son even loves it! I substitute the sugar for xylitol which works really well. You can serve this as a side dish to Sweet Chilli Chicken and Egg Fried Rice which creates a nice eastern feel! Or with some pork chops or chicken breasts, or at a braai… anything really! 🙂 Last night I made Sweet chilli chicken and shredded it when it was done and made rice wraps with a little bit of this salad and a little bit of the shredded chicken in a rice wrap with sweet chilli sauce to dip. It was a nice way to change this up, although you really don’t need to – I was just in an experimental mood 🙂
Enjoy this one! It’s too good!
For the salad:
1/2 cup sliced almonds
1 packet 2 minute noodles (broken up well but not crumbed)
1 medium cabbage (or 3 or 4 baby cabbage) – You can also use a mix of red and green cabbage which looks so pretty!
1 bunch (4 or 5) spring onions finely chopped
– Lightly brown the almonds and noodles in a little oil and set aside (do not cook the noodles before hand – you want that crunch!)
– Slice the cabbage into thin strips and place it in a large salad bowl with the onions.
For the dressing:
1/4 cup vinegar (you can also use white balsamic vinegar)
1/2 cup sugar (you can use half of this, or substitute with xylitol)
1/2 cup vegetable oil
3 Tbsp Soy Sauce
– Mix the dressing ingredients together and set aside in a separate bowl or jug
– Only when you are ready to serve, give the dressing another stir and only then combine everything together and serve.