Ingredients

1/2 red cabbage, finely shredded

1/4 chinese cabbage, finely shredded

1 small carrot, cut into matchsticks

1 red capsicum, finely sliced

4 green onions, thinly sliced

1/2 cup mint leaves

100 gram packet original fried noodles

Dressing

1/3 cup malt vinegar

1/4 cup soy sauce

2 tablespoon peanut oil

2 tablespoon brown sugar

1 tablespoon sesame oil

Method

1.In a large serving bowl, combine all salad ingredients, tossing well. Chill, covered, until required.

2.To make dressing, in a jug, whisk together all ingredients until sugar dissolves.

3.Just before serving, drizzle dressing over salad; toss well.

The dressing can be added before chilling the salad. Toss noodles through just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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