A 10-minute recipe with a few simple ingredients, this crunchy noodle salad is unbelievably popular. The light, fresh shredded napa cabbage, crispy fried noodles, and lemon soy dressing is the perfect salad to feed a crowd.
Wash scallions (spring onion), remove roots and chop into small rounds
Salad Dressing
Add soy sauce, lemon juice, olive oil and sesame oil in a mason jar.
Shake well to combine.
Assembly
In a large mixing bowl, toss cabbage, scallion (spring onions), peanuts, sesame seeds and dressing together.
Add crunchy fried noodles and extra sesame seeds just before serving.
Video
Notes
You can substitute crunchy fried noodles with dried instant ramen noodles or make your own. No need to cook the instant ramen noodles. Just crush it up in the packaging and discard the seasoning.
If you don’t have napa cabbage, you can substitute it with regular white cabbage. I would finely shred the white cabbage for a lighter texture and to absorb the dressing well.
To save time, swap the shredding cabbage for ready-made coleslaw mix.
Switch the crispy fried noodles with a gluten free version and use tamari instead of soy sauce for a gluten free salad.
You can substitute peanuts with almonds or pine nuts. If you have any nut allergies, you can omit the peanuts and add extra sesame seeds.
This recipe is a great base for using leftover vegetables in the fridge. Try shredded carrot, red cabbage, cilantro, shallot, crispy onion or leftover chicken. You can even add red chilli for a spicy version!
Like Chang's original dressing recipe, you can switch lemon juice with white vinegar and balance it with sugar.
Only dress the salad and add noodles when ready to serve to avoid a soggy salad.