Crunchy Noodle Salad
- 1/2 large Chinese cabbage shredded finely (or 1 small)
- 4 spring onions chopped finely
- 60 g chopped kale or baby spinach
- 1 large fennel bulb cut thinly (or 2 small) (optional)
- 150 g salted cashews (or slivered almonds)
- 100 g fried noodles
- 150ml Pukara Estate Premium EVOO
- 150ml Pukara Estate White Wine Liqueur Vinegar
- 2 tablespoons of soy sauce
Combine the dressing ingredients in a jar, season to taste and shake well.
Combine vegetables, cashews and noodles in a large bowl.
Pour over dressing and toss well.