By Marie Muccio
For the time of year that’s all about backyard BBQs and cricket matches, this crispy noodle salad is always a summer favourite.
It’s vibrant, delicious and so easy to put together.
You’re going to find supporting acts of purple cabbage and spinach to add beautiful colours. Toasted almonds and spring onion for texture; but clearly the star of the show are the awesome fried noodles.
I use Chang’s crispy noodles which taste sooo good. You can buy them from any supermarket and they are conveniently packed ready to go. No frying required!
Did I mention they are so good? Seriously I could just eat them straight from the packet! (I’m sure I have!)
If you think about what makes a great salad, it’s textures, colours, crunch and flavour. This salad has it all!
The salad dressing is a combination of sugar for sweetness and soy for saltiness, together with a mixture of olive and sesame oil for a wonderful rich flavour. When put all together It’s the perfect combination.
I love serving this up at BBQs, get togethers or as a side dish for pretty much anything.
You are sure to love how easy this is. There is minimal prep and very little chopping. The whole process takes less than 10 minutes!
So do yourself a favour and give the salad a try at your next BBQ or get together; it’s sure to be a winner!
MFM XX
Ingredients
- ¼ purple cabbage finely shredded
- 300 g baby spinach leaves
- 3 spring onions trimmed and finely sliced
- ½ cup flaked almonds toasted
- 100 g fried noodles – I use Chang’s
- Dressing
- 4 tbsp white vinegar
- 2 tbsp castor sugar
- 1 tbsp Soy Sauce
- 2 tsp Sesame Oil
- ¼ cup olive oil
Method
- Place all the dressing ingredients in a jar with a screw top lid. Shake until well combined. Set aside.
- In a large bowl add the cabbage, spinach, spring onions, almonds and fried noodles. Toss until combined.
- Pour the dressing over the salad just before serving. Gently toss through until the salad is fully coated in the lovely dressing.
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