Chinese Salad

Carol in Oz's Note:

My version of Chinese salad, fresh and crispy with a nice crunch from the toasted nuts and crispy noodles. A commercial honey-soy dressing gives a great salty/sweet taste that compliments this salad.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 1 ½ cups bean sprouts , fresh
• 3 -4 cups Chinese cabbage , I use sugarloaf
• ¼ cup roasted sunflower seeds , shelled of course
• ¼ cup crispy hokkein noodles
• 2 carrots , julienned
• ¼ English cucumber , bite sized chunks
• 2 green onions , sliced on the diagonal
• honey soy dressing (Kraft makes an excellent one)

Directions:

1. Thinly slice cabbage.
2. Toss in bean sprouts, julienned carrots, cucumbers and green onions.
3. Just prior to serving toss through the crispy noodles and toasted nuts so they don't go soggy.
4. Add salad dressing to taste and enjoy!
5. If you want this as a main dish, add cooked, crumbled chicken mince or shredded chicken for a nicely rounded meal.