Oriental Summer Salad

Serves 6



1 Small Cabbage, finely shredded
1 punnet Mange-tout Peas, sliced
1 bunch Well-washed Coriander, chopped (optional)
1 Onion, sliced paper thin
100g Almond Flakes
1 packet 2 Minute Noodles
125ml Sunflower Seeds
125ml Oil
65ml Huletts Caramel Sugar
65ml White Wine Vinegar
15ml Soy Sauce
1 Chicken Stock Cube, dissolved in 15ml boiling water



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

Wine Tip: Spicy, oriental flavours can clash with dry, more acidic wines.