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Oriental Summer Salad

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 6

Metric Cups
  • 1 small cabbage (finely shredded)
  • 1 punnet mangetout (sliced)
  • 1 bunch fresh coriander (well-washed, chopped - optional)
  • 1 onion (sliced paper thin)
  • 100 grams flaked almonds
  • 1 packet noodles (2-minute noodles)
  • 125 millilitres sunflower seeds
  • 125 millilitres oil
  • 65 millilitres caramel sugar
  • 65 millilitres white wine vinegar
  • 15 millilitres soy sauce
  • 1 chicken stock cube (dissolved in 15 ml boiling water)
  • 1 small cabbage (finely shredded)
  • 1 punnet snow peas (sliced)
  • 1 bunch cilantro (well-washed, chopped - optional)
  • 1 onion (sliced paper thin)
  • 3½ ounces slivered almonds
  • 1 packet noodles (2-minute noodles)
  • 4 fluid ounce sunflower seeds
  • 4 fluid ounce oil
  • 2 fluid ounce caramel sugar
  • 2 fluid ounce white wine vinegar
  • 1 fluid ounce soy sauce
  • 1 chicken broth cube (dissolved in 15 ml boiling water)

Method

Oriental Summer Salad is a community recipe submitted by caris and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine cabbage, mange tout, coriander and onion in a serving dish.
  • Break up noodles and toast under a hot grill together with the almonds and sunflower seeds. Turn a few times while toasting.
  • For the dressing:

  • blend oil, sugar, vinegar, soy sauce and prepared stock cube in a small bowl.
  • Sprinkle toasted noodles, almonds and sunflower seeds on top of cabbage.
  • Dress and toss the salad just before serving.
  • Combine cabbage, mange tout, coriander and onion in a serving dish.
  • Break up noodles and toast under a hot grill together with the almonds and sunflower seeds. Turn a few times while toasting.
  • For the dressing:

  • blend oil, sugar, vinegar, soy sauce and prepared stock cube in a small bowl.
  • Sprinkle toasted noodles, almonds and sunflower seeds on top of cabbage.
  • Dress and toss the salad just before serving.
  • Tell us what you think