Bang Bang Roasted Cabbage & Crunchy Noodle Salad

Name: Bang Bang Roasted Cabbage & Crunchy Noodle Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 1 medium white cabbage (about 1.2–1.5 kg); 2–3 tbsp olive oil; 1 tsp sea salt; ½ tsp cracked black pepper; 4–5 spring onions, finely sliced; 1–1½ cups crispy fried noodles; 2 tbsp toasted sesame seeds (white, black or a mix); ½ cup roasted cashews or peanuts, roughly chopped (optional); ½ cup Kewpie mayonnaise (or whole egg mayonnaise); 3 tbsp sweet chilli sauce; 1–2 tbsp sriracha, to taste; 1 tbsp fresh lime juice; 1 tbsp soy sauce (or tamari); 1 tsp toasted sesame oil

Bang bang roasted cabbage and crunchy noodle salad is a bold new take on the classic Chang's noodle salad, with charred white cabbage wedges, a creamy, gently spicy dressing, crispy fried noodles, spring onion and toasted sesame. Made to hold its crunch on the table, it is a generous side for Christmas barbecues and long summer lunches.

Bang bang roasted cabbage wedges with crispy fried noodles, spring onion, sesame seeds and a creamy chilli dressing.

Every Australian Christmas has one. Somewhere between the prawns and the pavlova, someone arrives with the Chang's noodle salad, and for as long as I can remember it has been on the table. We all know how it goes, though. Ten minutes in the warm afternoon air and that lovely crunch has quietly given way, and by the second round the noodles are soft and sitting at the bottom of the bowl. So here is the new kid on the block. Instead of raw shredded wombok, a whole white cabbage is cut into wedges and roasted in a hot oven until the edges char and the centre turns sweet and tender. The dressing is a creamy bang bang of Kewpie, sweet chilli, sriracha and lime, thick enough to cling rather than pool, and the noodles are scattered over the top at the very end rather than tossed through. It may not be the prettiest dish at the party, but it holds its crunch far longer, it brings a little heat, and it is the bowl people will still be talking about on the drive home.

Prep: 20 min · Cook: 30 min · Serves: 6 · Cuisine: Australian · Category: Salad

Ingredients

Roasted Cabbage Salad

1 medium white cabbage (about 1.2–1.5 kg)
2–3 tbsp olive oil
1 tsp sea salt
½ tsp cracked black pepper
4–5 spring onions, finely sliced
1–1½ cups crispy fried noodles
2 tbsp toasted sesame seeds (white, black or a mix)
½ cup roasted cashews or peanuts, roughly chopped (optional)

Dressing

½ cup Kewpie mayonnaise (or whole egg mayonnaise)
3 tbsp sweet chilli sauce
1–2 tbsp sriracha, to taste
1 tbsp fresh lime juice
1 tbsp soy sauce (or tamari)
1 tsp toasted sesame oil

Method

Preheat the oven to 220°C fan (240°C conventional). Remove any damaged outer leaves from the cabbage, then cut it into 8 wedges, keeping a little of the core on each so the leaves hold together.
Lay the wedges on a large baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 25 to 35 minutes, turning once, until the edges are deeply golden and charred in places and the cabbage is tender but still holds its shape.
Remove from the oven and let the cabbage cool completely.
Once cool, cut the wedges crossways into chunky ribbons or bite-sized pieces and place them in a large bowl. Add most of the dressing and toss gently to coat. Fold through the spring onion and the nuts, if using.
Just before serving, transfer to a platter. Scatter the crispy noodles and toasted sesame seeds over the top rather than tossing them through, then finish with a little extra dressing and a final handful of spring onion.
Whisk everything together in a bowl until smooth.
Taste and adjust. You are looking for creamy and sweet first, then a gentle warmth and a bright tang from the lime.

Serving Suggestion

Set this alongside Portuguese Christmas Ham with Madeira Glaze for a Christmas table with plenty of contrast, or bring it to a barbecue with Cheesy BBQ Chicken Sliders and Charred Peri Peri Roast Chicken. For a spread of salads, it sits happily next to Australian Christmas Coleslaw and Crispy Smashed Potato Salad with Feta, Olives & Creamy Lemon Dressing.

Storage and Make Ahead

The cabbage can be roasted and the dressing made up to a day ahead. Keep them separately in the fridge, bring the cabbage back to room temperature, then toss and add the noodles just before serving. Once dressed, the salad is best eaten the same day, as the noodles soften over time.

Useful Questions

How is this different from Chang's noodle salad? The classic version uses raw shredded wombok and a thin vinegar and soy dressing, which soaks into the noodles quickly. Here the cabbage is roasted first and the dressing is thick and creamy, with the noodles scattered on top, so the crunch lasts far longer on the table.

What is bang bang dressing? A creamy, sweet and lightly spicy sauce made with mayonnaise, sweet chilli and sriracha. Here it is finished with lime, soy and sesame oil for a little more depth.

Can I make this salad gluten free? Use tamari in place of soy sauce and swap the fried noodles for a gluten free crunchy topping such as extra toasted nuts or rice crackers broken into pieces. Most crispy fried noodles contain wheat.

Notes

Dry the cabbage well after washing. Wet leaves steam in the oven instead of charring.

Leave a little core on each wedge when you cut it, so the leaves stay together while you turn them.

Let the cabbage cool fully before dressing. Warm cabbage thins the mayonnaise and the dressing slides straight off.

Sriracha varies a lot between brands, so start with 1 tablespoon and add more once you have tasted.

Scatter the noodles over the top rather than tossing them through. Sitting above the dressing, they stay crisp far longer.

The Grace Table Tip

Keep a small jug of the dressing back and set it on the table. People love to add a little more as they go back for seconds, and the salad on the platter stays crisp.

For a nut-free table, leave out the cashews. The noodles and sesame bring plenty of crunch on their own.