When people have parties and they ask people to bring a dish, I usually bring something sweet – because that’s what I love to make and I rarely stuff them up {which I often do with savoury dishes}. I usually bring a chocolate pavlova or a batch of chocolate muffins.
This cabbage and crunchy noodle salad is one I’ve seen at a few parties over the years, but thought the combination was odd so always moved onto the next salad. After hearing my mum rave about this recipe that she tried at my sister’s engagement party {I skipped it there too!} she made it one night and brought it to our house for dinner. I have one word: winning!
We had it with pork belly and it was the perfect match. It’s my new favourite side dish.
Ingredients – Salad
1/2 Chinese cabbage, shredded finely
6 green onion {we call them shallots or spring onions}
100g lightly slivered almonds, roasted {you can buy them toasted or put them in a dry pan over medium heat until they turn golden}
1 packet Chang’s original friend noodles {100g}
Dressing
1/4 cup white vinegar
1/4 cup caster sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 cup olive oil
Method
♥ Mix all of the dressing ingredients in a small saucepan. Stir over low heat until the sugar dissolves. Set aside until cooled
♥ Combine the cabbage, chopped shallots, noodles and almonds in a salad bowl. Top with dressing and mix well. Serve immediately.
♥ If you’re taking this to a party then leave the noodles separate until just before serving. This serves 8 and is great with pork or chicken, or on it’s own.
The good old chang! A staple in our house – Daisy adores it, actually we all do!
I take this! I LOVE IT!
I have adapted the original recipe and now use a big bag of pre-cut dry coleslaw and also add chopped apple to it.
The dressing – I leave out the oil and no one has ever noticed…and I noticed the other day that you can buy the dressing already made in bottles (Chang's?).
I usually shred a BBQ chook from the chicken shop into it. And often replace the almonds with pine nuts or roasted fava beans.
It has become a family fave.
xx
the original recipe (and the way I've made it for 15yrs) has toasted pine nuts in it… and yes, the dressing is produced by changs if you need to make it in a hurry… we make this for every BBQ we have, the kids love it!
This salad is a party staple in my neck of the woods too 😉
I usually offer to bring something sweet to parties – like you, I feel I'm much less likely to stuff up a cake or muffins! However, if I'm asked to bring a savoury, my favourite thing at the mo' is a dip called Muhammara http://www.taste.com.au/recipes/25837/muhammara+with+spiced+bread. The effort-to-outcome ratio is deliciously uneven. It has the added bonus of being very healthy too…
How funny, I always see this salad and avoid it too!!
Looks like it's a popular one so I think I'd better give it a try. 🙂 Thansk for the recipe! xx
My Nan introduced our family to that a few years back – it always goes down well!
Hilarious!! This is my sister's speciality!! We are always begging her to bring it to family bbq's. Sometimes, I just nibble on a handful of nude changs noodles…fun.Thanks for reminding me I need a does of this salad!! XJH
love this salad. yum!
i usually bring a packet of chips! i am so lame.
I love Asian salad. This is a regular at our place too!
xx
I love this salad! Thanks for the recipe 🙂
yup been making this for years !! love it
Try adding toasted sesame seeds and shaded carrot as well…..
Scrumdiddly
I just love love this salad, I make it so much over summer my husband is glad when the cooler weather starts.
This is a real favourite in our house too – nice and easy to take to parties, though always add the dressing as you serve! Soggy noodles are yuk!
We use chopped bok choi instead of cabbage, and pine nuts instead of almonds. In our house, it's always called 'Bok choi salad' and we love it with roasted char sui style pork. Yum!
I have adapted this salad too, I use any green and sometimes a combination of several like; baby spinach, baby bok choy, savoy cabbage etc. I also halve the amount of sugar in the dressing as it's not necessary and this makes it lower in calories!
Oh, Chang's Noodle salad! A perennial favourite. We halve the sugar too, makes no difference to the taste :o) And I second the 'add the dressing at the very last minute' comment, we even add the noodles in batches – otherwise the leftovers are pretty ordinary once the noodles are soggy! Yum!
Really great recipe
Affectionately referred to as “bogan coleslaw” at our house. We poach a chicken in an Asian style broth, then shred and serve over the salad. Dress with .33 oil, .33 vinegar, .33 tamari and use some Simon Johnson fried shallots instead of the noodles.
Changes salad is a family fave, I have grown up on, we add peanuts or pine nuts as well as chicken and I. Tend to use som grated carrot too. Any which way it’s the best. Also the recipe is on the back of the changes noodle packet.
if you can buy the dressing already made does anyone know what it is called?
This is it: http://shop.coles.com.au/online/national/changs-dressing-oriental-noodle-salad
Why would you bother?
Loved it. Thank you.
This is going to sounds very silly but do you cook the noodles or just put them in raw?! I had a similar salad in London and I’ve been looking for a recipe 🙂 it’s my favorite salad!
They’re already cooked. 🙂