Ingredients
  • ¼ cup soy sauce
  • ¼ cup white vinegar
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • ¼ cup water
  • 1 tbsp olive oil
  • ½ large Chinese cabbage
  • 1 medium carrot
  • 1 medium zucchini
  • 10 snow peas
  • 1 hand full of chives
  • ¼ cup slivered almonds, toasted
  • 1 tbsp toasted sesame seeds
  • ½ packet (50g) Chang's fried noodles
Instructions
  1. Place the soy sauce, vinegar, sugar, water and sesame oil in a saucepan and heat over low heat, stirring, until the sugar has dissolved.
  2. Remove to a jug, stir through the olive oil and set aside to cool.
  3. Use a food processor to finely shred all the vegetables.
  4. Toss the vegetables with the nuts and then add the cooled dressing.
  5. Add the noodles at the last minute and toss them through then top with the toasted sesame seeds.
Recipe by Claire K Creations at https://www.clairekcreations.com/crunchy-asian-vegetable-salad/