Crunchy Asian Salad

I mentioned yesterday that I had a hard time deciding between which salad to take to Deb and Julien's Saturday night so I took both the Roasted Pumpkin Salad and this Crunchy Asian Salad, both I must say went down well.
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Crunchy Asian Salad

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Serves: 12

Points per serve: 3.5pts

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1/4 cup white vinegar
1/4 cup caster sugar
1 tablespoon soy sauce
1 teaspoon Sesame Oil
1/2 cup olive oil

1/2 Wombok (Chinese Cabbage), shredded finely

6 shallots, cut diagonally

1 red capsicum, finely sliced

2 carrots, grated

1 bunch coriander, roughly chopped

100g lightly tasted slivered almonds or pinenuts

1 packet Changs Fried Noodles (100g)

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In a small saucepan combine sugar, vinegar, soy sauce, sesame oil and olive oil. Stir well over a low heat until sugar has dissolved. Set aside and allow to cool.

.Put the Wombok, onions, capsicum, carrots, coriander and almonds in a large serving bowl and toss to combine. Drizzle with dressing and mix well.
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Sprinkle with noodles just before serving and toss to mix through.