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Oriental Summer Salad
Serves 6Ingredients1 Small Cabbage, finely shredded1 punnet Mange-tout Peas, sliced 1 bunch Well-washed Coriander, chopped (optional) 1 Onion, sliced paper thin 100 g Almond Flakes 1 packet 2 Minute Noodles 125 ml Sunflower Seeds 125 ml Oil 65 ml Huletts Caramel Sugar 65 ml White Wine Vinegar 15 ml Soy Sauce 1 Chicken Stock Cube, dissolved in 15 ml boiling water |
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Method
- Combine the cabbage, mange-tout peas, coriander and onion in a serving dish.
- Break up the noodles and toast under a hot grill together with the almonds and sunflower seeds. Turn a few times while toasting.
- To make the dressing, blend the oil, sugar, vinegar, soy sauce and prepared stock cube in a small bowl.
- Sprinkle toasted noodles, almonds and sunflower seeds on top of the salad.
- Dress and toss the salad just before serving.
Wine Tip: Spicy, oriental flavours can clash with dry, more acidic wines. You can
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