[RECIPE IN SHOW NOTES] 

A retro, slightly daggy throwback to Australian cuisine is the classic carb Chang's Crispy Noodles. Let's shed our shame around them because they're good! Especially when we lean into that retro vibe and eat it as part of this salad!  

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RECIPE

INGREDIENTS 
4 cups chopped Chinese Cabbage (wombok) 

1.5 cups red cabbage, finely shaved 

1 cup julienned carrot 

optional: shredded chicken 

ASIAN DRESSING  

2 tbsp light soy sauce (Note 1)  

3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)  

1 tbsp sesame oil (toasted)  

2 tbsp grapeseed oil (or canola or any other neutral flavored oil)  

1 tsp sugar  

1 1/2 tsp fresh ginger , grated or very finely chopped  

1 garlic clove , minced  

1/2 tsp black pepper  

Instructions 

Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld. 

Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4) 

Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately! 

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