Asian Salad

• 12 medium-large Chinese cabbage, shredded (wombok)
• 12 cup spring onion, chopped
• 1 cup fried egg noodles (I use Chang's)
• 13 cup slivered almonds, toasted
• 12 cup sliced celery (about 2-3 stalks)
• 2 tablespoons sesame seeds, toasted
• 14 cup fat-free French dressing
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 14-12 teaspoon sesame oil (optional)

1. In a small jar combine the French dressing, soy sauce, brown sugar and sesame oil (if using).
2. Shake to combine.
3. In a large bowl combine the shredded chinese cabbage, spring onions, almonds, celery and sesame seeds.
4. Toss to combine.
5. Just before serving add the fried noodles and the dressing.
6. Toss to combine.
7. Serve quite soon after adding the noodles otherwise they go quite soggy.
8. Alternatively serve the salad without the noodles and sprinkle them on top when on plates.

chinese cabbage, spring onion, egg noodles, slivered almonds, celery, sesame seeds, soy sauce, brown sugar, sesame oil

Taken from www.food.com/recipe/asian-salad-282024 (may not work)