Crispy Noodle & Lychee Asian Christmas Salad with Soy–Sesame Dressing

Big Asia

Servings

6-8

Prep Time

20 minutes

Cook Time

0 minutes

Cuisine

Fusion

Category

Christmas Salad

This vibrant Asian Christmas salad is the perfect balance of fresh, crunchy and festive. Crisp vegetables, fragrant herbs and sweet bursts of lychee are tossed in a silky soy–sesame dressing with a hint of five spice for a subtle holiday warmth. Finished with roasted nuts and a generous handful of crispy fried noodles, it’s light, refreshing and ideal for a hot Aussie Christmas. A beautiful side dish that pairs effortlessly with seafood, ham or BBQ meats.

Crispy Noodle & Lychee Asian Christmas Salad with Soy–Sesame Dressing

Ingredients

  • 1 packet Chang’s or similar crispy fried noodles

  • 1 can tinned lychees, drained

  • 1 large continental cucumber, thinly sliced

  • 1–2 carrots, julienned

  • 1 cup red cabbage, finely shredded

  • 1 bunch mint leaves

  • 1 bunch Thai basil

  • 1 bunch coriander

  • 1 cup snow peas, sliced

  • 1 small handful roasted peanuts or cashews

  • 2 tablespoons Lee Kum Kee Premium Soy Sauce

  • 1 tablespoon Sesame Oil (Yeo’s)

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey

  • 1 teaspoon Pandaroo Five Spice (optional festive twist)

  • 1 tablespoon sweet chilli sauce

  • 1 teaspoon grated ginger

  • Juice of half a lime

Directions

  1. Prep the base: Place the cucumber, carrot, red cabbage, snow peas, fresh herbs, and peanuts into a large serving bowl.

  2. Add fruit: Scatter the drained lychees throughout the salad for sweetness and tropical freshness.

  3. Make the dressing: Whisk together soy sauce, sesame oil, rice vinegar, honey, sweet chilli, ginger, lime juice, and a pinch of five spice. Adjust sweetness or tang to taste.

  4. Dress the salad: Pour dressing over the vegetables and gently toss to coat. Leave for 5 minutes to lightly soften the cabbage.

  5. Finish with crunch: Just before serving, top with crispy fried noodles so they stay light and crunchy.