Crunchy Wombok Salad

This is a really great change from traditional salads.

It is so easy to make, and extremely tasty.

It would also be one of the most versatile I know:
it is a great with fish, chicken, pork, lamb and beef.

Try this salad at your next BBQ, dinner or picnic,

and watch everyone come back for seconds.

INGREDIENTS

1 Wombok, finely shredded
1 Carrot, peeled, julienned (optional)
1 Cup Bean Sprouts (optional)
6 Shallots, trimmed, finely sliced 
1/2 bunch Coriander, leaves picked, coarsely chopped 
1 Pkt of Crunchy Noodles (Chang's are ideal)
1/2 Cup (80g) Roasted Peanuts, Pine nuts or Slivered Almonds

Dressing
2 Tbsps (30ml) Lime Juice
1 Tbsp (15g) Castor Sugar
1 Tbsp Fish Sauce
1 Tbsp Rice Vinegar
1 Tsp Soy Sauce
1 Red Birdseye Chilli, seeded, finely chopped (optional)

METHOD

To make the dressing, combine the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a lidded jar, shake to combine well.

Combine the wombok, carrot, bean sprouts, shallots, and coriander in a large salad bowl.

Just before serving, add dressing to the wombok mixture, and toss to combine.

Now add the noodles, and toss again to combine.

Sprinkle with nuts.

Serve immediately.