Ingredients

  • 1/2 Mulgowie Wombok (Chinese Cabbage)
  • 100g crispy chinese noodles
  • 100g Mulgowie baby corn
  • 50g roasted pine nuts
  • 2 shallots finely chopped
  • 2 teaspoons sesame oil
  • 4 tablespoons vinegar
  • 3 teaspoons soy sauce
  • 1 teaspoon caster sugar

Method

Shred the wombok finely and wash well, then drain. in a salad bowl, toss wombok, shallots and pine nuts. Blanch the baby corn and drain. Toss baby corn through salad. Whisk together the dressing ingredients, so that the sugar is dissolved. Add the dressing to the salad and mix well. Just before serving add the noodles and toss thoroughly.