Tuna, wombok and crunchy noodle salad
Canned tuna in springwater, drained
290 g, (2x185gcan)
2 tbs, (white vinegar
Chinese cabbage (wombok)
300 g, shredded
2 baby, thinly sliced
2 individual, thinly sliced
Dried egg noodles
- Whisk vinegar, sugar, soy sauce, sesame oil and sunflower/canola oil in a small bowl until combined.
- Combine wombok, bok choy, shallots, tuna and noodles in a large bowl. Add dressing and toss gently to combine. Serve salad sprinkled with nuts.