Everyone reckons that their parents are a bit weird. Especially dad’s – dad’s are particularly weird. And I think that my dad is on the weirder of the ‘weird parent’ scale. On our last visit to Australia, my dad announced that he had become a vegan. And that, since he was looking after Christmas lunch this year, we would be having vegan food unless we wanted to bring non-vegan food to eat.
So this is the dish we were served on Christmas day – Wombok salad. It is a spicy/sweet/sour/tangy bold chinese cabbage salad which is actually fantastic. I was really impressed since the only other thing that my dad makes is Hot Cross Buns which happens once a year at Easter time. So, yes, that’s not weird at all – my dad’s cooking repetoire consists of 2 things: hot cross buns and wombok salad. Here is the recipe for the Wombok salad, we have been making it a lot at home because its super quick, healthy and yummy. Sometimes we add a little bit of minced pork which makes it even better but also less vegan. Thanks for the recipe dad!
THAI WOMBOK SALAD
INGREDIENTS
- 1/2 Chinese cabbage Shredded
- 1/2 bunch Fresh Mint Shredded
- 1/2 bunch Fresh Coriander Shredded
- 3-4 Shallots Chopped
- 1-2 Fresh Chilli Chopped
- 5 handful Almonds Slivered
- 100 g Chang’s Original Fried Noodles
Dressing
- 1/4 cup White Vinegar
- 1/4 cup Castor Sugar
- 1-2 tblsp Chang’s Soy Sauce
- 2 tspn Chang’s Sesame Oil
- 1/4 cup Olive Oil
Combine the dressing ingredients in a saucepan Stir well over low heat until sugar is dissolved Cool Combine ingredients (except dressing and noodles) in a salad bowl Just before serving add dressing and noodles and toss.
Additional option: Add shredded BBQ Chicken or BBQ Pork.
Champagne Kitchen 