1-First Step: Prep the Cabbage Wash and shred 1 Chinese cabbage (wombok), focusing on the leafy top half or half of a large one, into bite-sized pieces. Make sure to remove the thick white base first and set it aside for another recipe. Drain the shreds well to avoid any sogginess that could ruin the crunch.

2-Second Step: Toast the Almonds In a dry skillet, lightly toast 100 grams (3.5 oz) of slivered almonds until they’re browned and fragrant, then let them cool completely. This step boosts their nutty flavor and adds an extra layer of crunch to your salad.

3-Third Step: Make the Dressing Whisk together 4 tablespoons white vinegar, 2 tablespoons of either white or brown sugar, 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, and 5 tablespoons olive oil in a small bowl. Stir until the sugar dissolves for a smooth, balanced dressing that ties everything together.

4-Fourth Step: Combine the Salad In a large bowl, toss the shredded Wombok with the sliced 5 green onions and the cooled almonds. Pour the dressing over the mix and stir gently to coat everything evenly. For added variety, you can include extra veggies or different nuts as per your taste.

5-Fifth Step: Add the Noodles Right before serving, mix in 100 grams (3.5 oz) of fine crispy noodles to keep them from getting soft. This final touch maintains that signature crunch and makes the salad even more enjoyable. Serve it up with grilled meats or seafood for a complete meal, and you’ll see why it’s a go-to option.