Crunchy Noodle Salad
1/2 wombok (Chinese Cabbage), finely shredded
2 carrots, peeled, cut into long thin strips
100g snow peas, thinly sliced lengthways
3 radishes, thinly sliced
2 Lebanese cucumbers, peeled into ribbons
100g packed of crunchy noodles
3 green shallots, trimmed, thinly sliced diagonally
Black sesame seeds, to serve (optional)
250g (1 cup) mayonnaise (homemade or store bought)
2 tablespoons rice wine vinegar
2 teaspoons hot English mustard
1/2 teaspoon sesame oil
For the dressing, place all the ingredients in a jug and stir to combine. Cover and place in the fridge to develop the flavours.
Once cooled, remove from fridge and start layer glass bowl such as trifle dish.
Layer the cabbage, carrot and snow peas. Drizzle with the dressing. Top with laters of radish and cucumber. Spirink;e with cruncy noodles, shallots and sesame seeds.