The not-to-be-snubbed-at humble Chang’s Oriental Salad recipe

There’s a really funny story behind how I first tasted this sensational Chang’s oriental salad. Years ago, we had a potluck at our place and our friends, C n A brought along this salad. C n A kept saying that they were sorry that they did not have the time to cook some thing more sophisticated. We were just happy that they managed to come as they lead quite busy lifestyles.

Which brings me to my 1st impressions of this “salad”. Bless their cotton socks, but the “salad” that C and A brought was in a large glass pyrex dish, it had cabbage that had been cut up into rough squares (like it was to be put into stew, not shredded), some pine nuts and some fried noodles in it. It looked like there was no dressing. I remember sitting at the dinner table, having an internal conflict on whether to taste some of this cabbage (that seemingly looked like just raw, chopped up cabbage).

I finally took the plunge and out some on my plate and was rewarded with what I still think is one of the best tasting salads ever! That was when I started asking about the origins of this salad and found out that it was the infamous Chang’s Oriental Fried Noodle Salad. Most Australians bring it around to their friend’s places for BBQs and have had it growing up. I of course, was amazed that I had not tasted it, was glad to have finally done so and made the mental note to never judge food by it’s appearance.

My version of this salad, tries to cut down on the sugar and has slightly more sesame oil, but less olive oil. This is definitely one not to be snubbed at salad. It’s so simple yet packs loads of flavour! It’s amazing!

So tell me, what seemingly innocent/ ordinary item have you eaten that totally blew your taste buds away?

Honey and Soy’s version of Chang’s Oriental Salad

½ -1 Chinese Cabbage (shredded finely)

6 Spring Onion (chopped)

100g Lightly roasted Pinenuts

Sprinkle of toasted sesame seeds (optional)


¼ cup White Vinegar
3 tbsp raw/ brown sugar
1 tbsp Soy Sauce
3 tsp sesame oil
1/4 cup Olive Oil

Mix all the ingredients of the Dressing in a bowl. Stir well until sugar is dissolved. Combine the Cabbage, chopped Green Onions and pine nuts in a salad bowl. Add dressing and mix well.

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  • Lauren aka Ms Baklover

    OMG! OMG!! Changs!!

    See here:

    I absolutely love this salad – I will buy a Chinese cabbage from the market and go home and make a big bowl of it for my lunch. I even make the dressing in a jar in advance and keep it in the fridge permanently! Glad to hear you give it the thumbs up too.

  • Michelle Chin

    Actually, it looks not bad. Something that I would eat because it looks like my favorite pickles!

  • Hannah Terry-Whyte

    Gosh, I feel like a bad Australian! I’ve never had this salad. (Probably because my mum s wheat-free so we never had Chang’s lying around when I was growing up…)

  • Anonymous

    I love this salad but fancy it up a bit. I also use fish sauce in the dressing.
    I still remember the first time I had hoi sin sauce. It was sooo good. I was just a kid and it was so different to the ‘normal’ Aussie 70′s fare. Yumm…

  • Faith

    What a great story! I love foods that are a wonderful surprise like that. This sounds really delicious!

  • Von

    haha….appearances can be decieving!! I’ve never heard of this salad either, although if I saw what you described, I’m pretty sure I would have had the same reaction =) Your version does look a lot more appealing than the one your described though! You make it sound so good that now I really want to try this!

  • Celia

    Hahaha…Chang’s Noodle salad…without the noodles! It looks delicious nonetheless H n S ;-)

  • honeyandsoy

    Lol Lauren, that is too funny that you have chang’s noodle salad cravings too! I try to make mine without the noodles to be “healthy”. It’s too yummy, so I trick myself by thinking that it’s healthier this way and can it more often 8)

  • honeyandsoy

    Yeah, it actually reminds me of the chinese pickles that’s served during wedding banquets…yummm

  • honeyandsoy

    Lol Hannah, it’s funny that most of the times I’ve made this salad was without the noodles. I hope you do get to try it 8)

  • honeyandsoy

    oooo do you add Vietnamese mint? It goes very well with fish sauce 8) Hmmm, have to give it a go with hoisin 8)

  • honeyandsoy

    Thanks Faith, I still laugh every time I think of the ‘story’

  • honeyandsoy

    Lol Von, appearances can be deceiving, I’m still glad that I was ‘brave’. Hope you like it when you get to try making it 8)

  • honeyandsoy

    Thanks Celia, more recently, I’ve been making this with cabbage grown in the garden (less food for the chooks to come).

  • Anonymous

    I have vietnamese mint growing in my garden, but for this I like the freshness and zing of ordinary mint, preferably round leaf mint.