Asian shredded salad

Ingredients

• 1/2 wombok (Chinese cabbage), finely shredded
• 2 carrots, peeled, cut into long thin strips (see tip)
• 100g snow peas, thinly sliced lengthways
• 3 radishes, thinly sliced
• 2 Lebanese cucumbers, peeled into ribbons
• 100g pkt Chang’s Crunchy or Fried Noodles
• 3 green shallots, trimmed, thinly sliced diagonally
• Black sesame seeds, to serve (optional)

MAYO DRESSING

• 250g (1 cup) Kewpie mayonnaise
• 2 tablespoons rice wine vinegar
• 2 teaspoons hot English mustard
• 1/2 teaspoon sesame oil

Method

• 1. For the dressing, place all the ingredients in a jug and stir to combine. Cover and place in the fridge to develop the flavours.
• 2. Layer the cabbage, carrot and snow peas in a 2L (8 cup) trifle dish. Drizzle with the dressing. Top with layers of radish and cucumber. Sprinkle with crunchy noodles, shallots and sesame seeds, if you like.