This easy salad recipe will have you on your knees! Noodle salads can be hit and miss sometimes, but I promise that this one delivers. Tangy but sweet, crunchy but soft—it’s everything a crisp noodle salad should be. The first time my boyfriend made this I fell in love with it, and it’s a salad that I always wonder how I lived without whenever we make a fresh batch. The crowning glory of this salad is the vinaigrette dressing, as it is so easy to make and tastes so good I’ve actually had to lick my bowl. Uh… you didn’t know that! This also makes a great salad to bring to parties, as it’s not your ordinary green salad nor does it have any expensive ingredients.
So what are you waiting for? Get out the knife and start chopping to make this easy & delicious noodle salad!
Easy Noodle Salad
Makes: 6-8 servings
Cooking time: 15 minutes
- 1/2 Chinese / Asian cabbage, chopped
- 4 green (spring) onions, chopped
- 1/3 cup toasted sunflower seeds
- 1/3 cup toasted slivered almonds or pine nuts (or more sunflower seeds)
- one 100 g bag of raw Fried Noodles (about 1 1/2 cups)
- For the dressing:
- 1/4 cup white wine vinegar
- 1/3 cup olive oil
- 1/4 cup white sugar
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
Mix together the dressing ingredients in a jar or container with a watertight lid, shake well to combine. Taste to make sure it’s to your liking, adjust ingredients as necessary (we always do it by eye, so you’ll have to forgive the approximate measurements).
Chop all your vegetables while lightly toasting the nuts. Toss together with the fried noodles.
To serve, pour the dressing over the salad and toss well to coat—if you’re not sure you can eat all of it in one night, keep the dressing and noodles to the side and dress your salad as you go, otherwise the noodles will get soggy.
Enjoy, and try not to eat the whole thing in one sitting!