Chinese leaf salad

    (369)
    25 min

    Looking for new and tasty ways to use Chinese leaf? Try this delicious salad, which is crunchy and full of flavour. The ingredients are easy to find in any supermarket.


    344 people made this

    Ingredients
    Serves: 6 

    • 1 (90g) pack chicken flavoured instant noodles
    • 50g butter
    • 8 tablespoons sesame seeds, toasted
    • 8 tablespoons flaked almonds
    • 1 large head Chinese leaf, shredded
    • 6 spring onions, chopped
    • 4 tablespoons vegetable oil
    • 4 tablespoons rice wine vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 2 tablespoons sugar

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Crush noodles, place them in a medium frying pan and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with Chinese leaf and onions.
    2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

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    Reviews & ratings
    Average global rating:
    (369)

    Reviews in English (286)

    by
    119

    I have tried several of these "chinese slaw" recipes. This is the best. the addition of the sesame oil makes a world of difference. It has been a requested recipe, even by people who already make a version of this. I keep the 3 components in separate containers in the frig and mix it up as I feel the urge. It stays crunchy and is a great quick lunch or dinner side dish. A BIG hit at gatherings, too.  -  14 Nov 2005  (Review from Allrecipes US | Canada)

    by
    89

    Really, this recipe is almost like "asian salad" also found on this site (just a little less sugar and less ramen noodles). Still, VERY GOOD! I like to use a package and a half of the pre-shredded coleslaw mix, it gives you the same results but less time is spent on chopping. In addition, to make this one "different " from the other recipe, I used cashews in place of blanched almonds...I just tossed them in when I mixed in the sauce. I'm keeping this one just in case I ever lose my copy of the receipe for Asian Salad.  -  19 Sep 2002  (Review from Allrecipes US | Canada)

    by
    72

    This salad is phenomenal! My mom made it for me the first time. I don't like cabbage, so thought I wouldn't like this. Boy, was I wrong! I could have eaten the whole bowl! I made my mom fix it for me several times while home visiting - and it was also the big hit with any guests who lucked out and were present for dinner with this fabulous salad on the side. It does take a bit of work - but it's worth it! Plan to eat the whole salad in one sitting, as it's not so great the next day when the crunchies have gone stale. If it's too much for one sitting, make the salad and split it into two before adding the top ramen and almonds. Put the extra toppings in an airtight container for the next day. Do the same with half the dressing. Trust me - this is as good as the chinese salads you get in a restaurant! Kudos to the chef who shared this with the rest of us!!!  -  20 Jun 2000  (Review from Allrecipes US | Canada)

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