Asian Salad

Difficulty | Serves 10 | Book 3

Asian-Salad

⅓ cup slivered almonds
2 tablespoons sesame seeds
½ cup 100% fat-free French dressing
1 tablespoon soy sauce 43% less salt
⅓ cup brown sugar
½ large Chinese cabbage (wombok)
½ cup celery sliced
½ cup shallots chopped
1 cup Chang’s® Fried Noodles

Per serve
FatTotal4.7
Saturated0.8g
Fibre3.4g
Protein4.1g
Carbs11.7g
Sugar8.2g
Sodium224mg
Kilojoules433 (cals 103)
GI RatingLow

Method

  1. Place almonds onto a sheet of foil under griller and toast. Be careful as they burn easily. Leave to one side.
  2. Place sesame seeds onto a sheet of foil under griller like almonds and toast. They will brown quickly so keep an eye on them.
  3. Combine dressing, soy sauce and sugar in a small container that has a lid. Shake until sugar has dissolved.
  4. Wash cabbage well then remove core and finely slice. Place into a large mixing bowl with celery and shallots.
  5. When ready to serve add the sesame seeds and almonds, folding through cabbage mix then fold in noodles.

Pour dressing over cabbage and combine. Serve.

Note: Don’t add the noodles until ready to eat as they will go soft.

Not suitable to be frozen.

Dietitian's tip

Chinese cabbage is a good source of vitamin A and vitamin C and is low in kilojoules.

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