One of Australia’s firm favourites, Wombok Salad is great to roll out at BBQs and family gatherings. A light, flavour-packed salad, with soft cabbage, crispy noodles and sesame dressing, it’s always a winner.
Is there a more popular side dish or salad than Wombok Salad? It’s always a good BBQ or get-together if someone rolls this dish out, and I’ll never pass it by. I’m not sure what other family’s call it, I’ve heard it called cabbage salad, crispy noodle salad or even Chang’s Salad. All I know is that it’s bloody delicious, don’t you think?
How to make Wombok Salad
How early can I make Wombok Salad? You can assemble this salad up to half an hour before serving, nothing more than that. Unfortunately it can get soggy if made too early. You can chop your cabbage and spring onions ahead of time though, and also make the dressing ahead of time too.
What goes with Wombok Salad? A BBQ chicken makes an easy dinner with this cabbage salad, otherwise our favourite is pork belly. We cook ours in the air-fryer, and it makes for a moorish, easy dinner.
WOMBOK Salad Dressing
How to make Wombok Salad Dressing:
The salad dressing, like many salads, is the magic in this recipe. To make the dressing, place all the dressing ingredients into a small saucepan; combine the white vinegar, caster sugar, soy sauce, sesame oil and olive oil. Stir over a low heat until the sugar has completely dissolved.
The dressing will need to be cooled completely before dressing the salad. You can make ahead and place in the fridge to cool.
For a cheeky, cheat-y salad dressing, you can buy the Chang’s Salad Dressing ($3). All you have to do is add light olive oil.
Tips for making this crispy noodle salad:
Don’t make this salad ahead of time. This recipe isn’t one that you want to make a day before, or even hours before. You can chop up the cabbage and spring onions, and even toast the almonds ahead, but it’s best to assemble just before eating.
When it comes to cabbage, Wombok is best. It’s a softer cabbage and easy to eat. If I’m cooking for a large crowd, I will sometimes combine 1/2 a Chinese Cabbage/Wombok, and then 1/2 a normal cabbage.
Swap out almonds for pinenuts. I alternate which nuts I use, depending on what I have left in the pantry. Pinenuts will need to be toasted as well.
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