1/2 large Wombok (Chinese Cabbage)
100g Slivered Almonds
1 pkt Changs Fried Noodles (or substitute for an extra 100g slivered almonds and ¼ cup crispy fried shallots)
1/4 cup White Vinegar
1/4 cup Sugar
1 tbsp Soy Sauce
2 tsp Sesame Oil
1/2 cup mild vegetable oil
Combine the vinegar, sugar, soy sauce, sesame oil and olive oil in a saucepan. Stir well over low heat until sugar has dissolved. Cool completely (pop in the fridge if you need it to cool faster).
Slice the Wombok into 1/2 - 1cm slices from the top of the leaves right down to within about 5cm of the base of the cabbage.
Slice the Shallots into 1/2cm pieces on the diagonal. Lightly toast the slivered almonds and allow to cool.
Combine the wombok, shallots and dressing and mix well.
You can store this in the fridge for up to 1/2 hour before serving but no more. Just before serving, add the noodles (or crispy onions) and the slivered almonds and toss thoroughly.