Changs noodle dressing

Changs noodle dressing

This salad is basically from the back of the Chang’s Crispy Noodles packet.
So for a totally no fuss salad I serve it with Chang’s Crispy Noodle salad dressing.
It’s a great salad dressing to have around because it can go on anything. I use it as one of the dressings on my chopped raw vegetable mix, a sort of coleslaw, based on cabbage and carrot but any vegetable that doesn’t go soggy gets chopped up and added in. (cauliflower, broccoli, fennel, lightly steamed beans, snow peas etc) This is stored in airtight bags and dressed as necessary. Lasts a week and gives us fresh raw vegetables.

This cabbage salad is very simple and can be served with just about everything – alongside sausages, steaks, BBQ chicken and kebabs. Just keep the chopped cabbage, noodles and sauce separate and only dress as much as necessary to get it started. It’s easy to top up the bowl as necessary.


All ready to serve


Ingredients – salad

  • 1 small chinese cabbage (wombok), or 1/2 a large one
  • 100g pack Chang’s crispy noodles
  • 5 spring onions , finely sliced on the diagonal
  • 100g slivered or sliced almonds

Ingredients – dressing (make and keep separate)

Store excess in a jar for later

  • 4 tbsp white vinegar
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 5 tbsp olive oil


  1. Toast almonds: Lightly toast the almonds over medium heat until lightly browned, or as soon as you can smell them. Remove from the pan to stop the cooking and cool.
  2. Dressing: Put all the dressing ingredients in a jar and shake until sugar is dissolved.
  3. Slice cabbage: Cut the cabbage lengthwise into quarters then finely slice it so it’s shredded. If I’m not being contemplative I put it through the food processor with a wavy slicing blade. Job done in seconds.
    If there’s plenty of cabbage just use the mainly leafy top part, the thick crunchy white part can be used in coleslaw, on tray bakes or in stir fries.
  4. When ready to serve put as much of the cabbage, toasted almonds and green onions in a large bowl as will be needed and mix in salad dressing, tossing well.
  5. Add the noodles just before serving so they stay crisp!
  6. The component parts of this salad can be prepared ahead but soggy noodles are not great to keep as leftovers