Asian shredded salad

November 1, 2019 7:00 am


  • 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)


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


  • 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.