I remember eating a salad at an Aussie friend’s house and thinking how peculiar it was perched there alongside the coleslaw and potato salad. It was made of Chinese cabbage and iceberg lettuce, topped with fried noodles accompanied by a sweet soy dressing. I didn’t know it at the time, but it turns out that this salad is somewhat of an Australian institution made famous by the company Chang’s (a well-known Australian manufacturer who has been making Asian food since 1968). In fact it is as much of an institution as beetroot in hamburgers and lamb chops for dinner.
For decades this salad (deemed somewhat exotic by my Aussie friends), topped with Chang’s crunchy fried noodles has made countless appearances at parties and BBQ’s where it has sat proudly alongside its Anglo counterparts. However one thing I never really understood was why anyone would want to put sultanas in it. As weird as banana in a curry in my opinion, but hey, whatever rocks your tastebuds.
So here is my version of the famous salad. Instead of fried noodles and peanuts I make it with toasted slivered almonds and lots of crunchy vegetables. Best dressed just prior to serving as the wombok has a tendency to release all its juices when it comes into contact with the vinegar, and as a result the salad can get a bit watery (that is if it’s been sitting around for a while, though it usually doesn’t last that long).
Mr Chang might have introduced us to crunchy noodles, but Mrs Chang (one of my many secret aliases), wants to make sure you’re eating a healthier version. The great thing is, this salad has so much crunch and flavour, that you’ll never miss the wheat.
Prep Time 30 mins
Cooks In 10 mins