This sexy salad is a winner for any situation 66



View Profile

It’s a big call, but we’re going to make it: this is the best salad ever. It’s so versatile! You can serve it with any meat for dinner, dish it up at a party, take it along to a barbecue or add shredded chicken to make it a meal in one.

The base of this retro classic can be adapted to your taste – add carrots, red cabbage, zucchini noodles or thinly sliced cucumber; whatever you have that’s fresh and seasonal.

Some people add coriander, while others will throw in some Thai basil for an extra flavour punch. But the secret is the dressing. The tangy, sweet-savoury blend brings boring old veggies to life and the crunchy noodles make it seem so much more fun than a salad should be. Just remember to add them at the last minute.


  • ½ Chinese cabbage, or ¼ savoy cabbage, cut into thin shreds
  • 1 medium carrot, grated
  • 6 shallots, thinly sliced
  • ¼ cup white vinegar
  • ¼ cup castor sugar
  • 1 tbsp soy sauce
  • 1tbsp lemon juice
  • 2 tsp sesame oil
  • ½ cup olive oil
  • 100g slivered almonds or pine nuts (optional)
  • 1 packet crunchy noodles (Changs brand is best)


  1. Combine cabbage, shallots and carrots in a large bowl
  2. In a jar, combine vinegar, sugar, soy sauce, lemon juice, sesame and olive oils and shake well to combine.
  3. Dress the salad and allow to sit for at least 15 minutes to “cook” the cabbage.
  4. Add nuts and noodles just before serving.

Have you made this before? Do you tweak it or stick to the recipe?

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. You can actually buy the dressing now. It’s Changs, Oriental Noodle Salad Dressing. I also buy the Rainbow salad mix and mix through ( the one with Beetroot julienned) and put shredded BBQ chicken in it. Amazing. It is the best salad ever.

    2 REPLY
  2. This is an oldie but a goody. And I had lost my original recipe, so thanks for that. It is indeed a delicious dish.

  3. I make this recipe without the carrot and lemon juice. I also leave out the olive oil because it makes it too greasy. The sesame is enough I think. Just saying.

  4. I would propably omit the sugar & half the amount of olive but I will definitely try it as into ‘salads & Vegas’ now, yum !!

  5. This is the one I have been bringing for the last 10 years at least! It’s always a winner. I make the dressing the night before,and you can actually prepare everything beforehand and refrigerate,knowing you might be pressed for time. Take the dressing with you and only add at last minute as the salad will go limp if added awhile before!

Leave a Reply

Your email address will not be published. Required fields are marked *