Crunchy Cabbage Salad
Prep time
Total time
Serves: 4
  • ½ Chinese Cabbage (Savoy Cabbage)
  • 8 Spring Onions (scallions, also known as green onions)
  • ½ cup (70 grams) Slivered Almonds - toasted (lightly toast in a dry frying pan or oven)
  • ⅓ cup (50grams) Sunflower Seeds - toasted (lightly toast in dry frying pan or oven)
  • 80 grams Fried Noodles (Changs Original Fried Noodles in a pack at your supermarket)
  • ½ Cup Sunflower Oil almost - slightly less (approximately 120 ml)
  • ¼ Cup White Vinegar
  • ¼ Cup Brown Sugar
  • 2 Teaspoons Soy Sauce
  • Optional: ¼ cup carrots julienne (cut into matchstick size pieces) - I add this whenever I have extra time for slicing
  1. Shred cabbage or chop into slivers - place in a big bowl
  2. Chop spring onions (Scallions) - place in a big bowl with cabbage
  3. Pour sunflower oil, followed by brown sugar, followed by vinegar and soy sauce into a glass jar to mix - put on lid and shake it to mix thoroughly when ready to serve.
  4. Pour oil dressing over cabbage salad mix
  5. Toss salad lightly
  6. Add toasted almond slivers, toasted sunflower seeds and Changs Fried Noodles
  7. Toss salad lightly again.
  8. Serve and enjoy!
  9. HOT TIP: For full flavour and full zing: place dressing ingredients in glass jar, but don't shake and mix the dressing ingredients until immediately before serving.
  10. TIME-SAVER TIP: Some supermarkets sell a bag of fresh pre-chopped cabbage, spring onion and carrot. It saves time on slicing yourself.
Recipe by My Food Temple at