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Add a photoWom Bok, Wong Bok - whatever you call it it's a Chinese Cabbage. Not the dark Bok Choy but the light crinkly one that you use raw in salads like a cabbage. This was one of my "salad of the season" a couple of years ago and I made it anytime we went to bbqs or had people over for them. Everyone loves it and it takes no time at all to prepare - prefect for the bbq season.
Ingredients
- Chinese Cabbage (the light crinkly one NOT dark Bok Choy), finely sliced
- Spring Onions (white part finely sliced)
- Slice Almonds
- Crispy Noodles
- Dressing
- 1/2 cup vegetable oil
- 1/4 cup castor sugar
- 1/3 cup white vinegar
- couple of good squirts of soy sauce
Directions
- Place the first four ingredients into large serving bowl and cover until ready to use.
- It is important to put the dressing on just before serving as it will make the noodles soggey after a while. So, make the dressing in advance and refrigerate it in an airtight container until needed.
- Dressing
- Combine all ingredients in an airtight container and shake vigorously. Refrigerate until needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 8 servings | |
| Calories 163 | |
| Calories from Fat 143 | 88% |
| Total Fat 16.13g | 20% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 20mg | 1% |
| Total Carbs 4.86g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.65g | 3% |
| Protein 0.11g | 0% |
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