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 – in fact, we’re pretty sure the crunchy noodles are their favourite part of the salad.
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. It’s one of the largest vegetables you will see in the supermarket or greengrocer, so if you can find half a Wombok, it’s usually enough for most salads (and it’s easier to store in the fridge!).
To wash it, use a reliable salad spinner or rinse it by hand and dry it with a paper towel.
How do you cook Wombok?
Usually, a wombok is eaten raw, 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 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. There’s crunch in the noodles, fabulous flavours in the sauce and nutritious protein if you choose to add lean meat.
If your family loves even more crunch, add some toasted slivered almonds, toasted sesame seeds or even a sprinkle of chia seeds to the dish – so yum!
TIP 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 sitting too long before serving.
Wondering what to serve with your Wombok Salad?
We’re thinking some juicy chicken breasts or thigh fillets would be the bomb … Even better if they’re big on flavour with a little bit of heat!
This Wombok Salad recipe also pairs perfectly with a lovely piece of rump steak.
If you find your family needs a little more ‘weight’ in their meal, you could toss through a cup of cooked brown rice. Or serve corn on the cob or steamed baby potatoes alongside for those who are extra hungry.
Ingredients (serves 4)
- 1/2 large Wombok (Chinese Cabbage)
- 6 Shallots
- 100g Slivered Almonds
- 1 pkt Fried Noodles
- 1/4 cup White Vinegar
- 1/4 cup Caster Sugar
- 1 tbsp Soy Sauce
- 2 tsp Sesame Oil
- 1/2 cup Bertolli Light in Taste Olive Oil (not Extra Virgin as the flavour is too strong)
Method
- 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 plating up, add the noodles and the slivered almonds and toss thoroughly.
- Serve your Wombok Salad with your Nando's PERi-PERi Bag and Bake Chicken on the side.
Notes
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.
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mom486197 replied
- 08 Nov 2022 , 10:38 am
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