This easy salad recipe will have you asking for more! Tangy but sweet, crunchy but soft—it’s everything a crisp noodle salad should be. The first time my now-husband made this I fell in love with it, and it’s a salad that I always wonder how I lived without. The crowning glory of this salad is the vinaigrette dressing, as it is so easy to make and tastes so good I’ve actually had to lick my bowl. Uh… you didn’t know that!
This also makes a great salad to bring to parties, as it’s not your ordinary green salad nor does it have any expensive ingredients. All ingredients are vegan/plant-based, and the noodles can be left to the side for a gluten free version.
Get out the knife and start chopping to make this easy & delicious noodle salad!
Easy Noodle Salad
Makes: 6-8 servings
Cooking time: 15 minutes
- Half a Chinese / Asian cabbage, chopped
- 4 green (spring) onions, chopped
- 1/3 cup toasted sunflower seeds
- 1/3 cup toasted slivered almonds or pine nuts (or more sunflower seeds)
- One bag of Chang’s Original Fried Noodles
- For the dressing:
- 1/4 cup white wine vinegar
- 1/3 cup olive oil
- 1/4 cup white sugar
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 2 tbsp soy sauce
Mix together the dressing ingredients in a jar or container with a watertight lid, shake well to combine. Taste to make sure it’s to your liking, adjust ingredients as necessary (we always do it by eye, so you’ll have to forgive the approximate measurements).
Lightly toast the nuts while chopping your vegetables.
If serving immediately: Toss all ingredients together with a generous amount of the dressing.
If serving later: Add the nuts, noodles, and dressing immediately before serving, as noodles may get soggy otherwise.
Enjoy, and try not to eat the whole thing in one sitting!