- Serves 4
- 10 minutes
- Difficulty Easy
- 9 Ingredients
Wombok Salad is one of those salads that will quickly become a favourite!
Lots of people refer to this salad as a crunchy noodle salad. Well our kids do anyway. We’re thinking that the Changs Crunchy Noodles are their favourite part of the salad.
This Wombok Salad Recipe is easily adapated too. Make it GLUTEN FREE by using a gluten free soy sauce and replace the crunchy noodles with toasted slivered almonds or Changs Gluten Free Noodles.
What is a Wombok?
The Wombok has been around for over 6000 years in Asian countries. It belongs to the same family as broccoli and cauliflower. And of course other cabbages. A Wombok is probably the largest vegetable you will see in the supermarket or green grocer. If you can find a half Wombok, this is a good choice. Half is plenty for most salads and it makes it much easier to store in the fridge.
How do you cook it?
Usually you don’t cook it. You use it in this delicious Wombok Salad. But if you want to bulk up a stir fry or fried rice, roughly chop and add at the very last minute. This is a great way to use it up if you’ve left it a little too long in the fridge and it’s not as fresh as you’d like for a salad.
This salad is full of delicious Asian flavours in the sauce, the crunch of crunchy noodles and good quality protein from the chicken breast. You might also like to try it with
This Wombok Salad is sure to become your new favourite. Perfect for when you need a big, yummy salad – family dinner, barbecues or those times when it’s your turn to take a salad.
If your family love even more crunch, add some toasted slivered Almonds, toasted Sesame Seeds or even a sprinkle of Chia Seeds to your Wombok Salad with Chicken – so good!
VIP TO REMEMBER: Add the dressing just before you want to serve. The cabbage absorbs the dressing quite quickly and can go very soggy if you leave it too long.
Ingredients (serves 4)
- 1/2 large Wombok (Chinese Cabbage)
- 6 Shallots
- 100g Slivered Almonds
- 1 pkt Changs Fried Noodles
- 1/4 cup White Vinegar
- 1/4 cup Caster Sugar
- 1 tbsp Soy Sauce
- 2 tsp Sesame Oil
- 1/2 cup Light Olive Oil (not Extra Virgin as the flavour is too strong)
- Combine the vinegar, sugar, soy sauce, sesame oil and olive oil in a saucepan. Stir well over low heat until sugar has dissolved. Cool completely (pop in the fridge if you need it to cool faster).
- Slice the Wombok into 1/2 - 1cm slices from the top of the leaves right down to within about 5cm of the base of the cabbage. Slice the Shallots into 1/2cm pieces on the diagonal. Lightly toast the slivered almonds and allow to cool.
- Combine the wombok, shallots and dressing and mix well. You can store this in the fridge for up to 1/2 hour before serving but no more.
- Just before serving, add the noodles and the slivered almonds and toss thoroughly.
If you are taking this Wombok Salad to a friend's house to share, take the almonds, noodles and dressing separately. Just before serving combine everything so that your Wombok Salad is fresh and crunchy.If you like fresh salads, there are loads and loads in MoM Recipes. Here are a few you might like to try: