Wombok cabbage sales rise ahead of Christmas 2023

Wombok cabbage sales are soaring as Aussies embrace the joy of Asian crispy noodle salads.

Crunchy, crispy, salty and sweet - there’s just something special about this cult Aussie slaw.

In the early 2000s, you couldn’t attend a picnic or barbecue without someone bringing out Chang’s crispy noodle salad.

Beneath the Tupperware lid would be the faithful mix of shaved wombok cabbage, spring onions, flaked almonds and Chang’s Original Fried Noodles, tossed together in a tangy sesame dressing.

Recently, supermarket chain Woolworths announced that due to the popularity of the crispy noodle salad, wombok cabbage sales were set to spike 120 percent this Christmas, with 90,000 units expected to be sold this week.

For the dressing, all you need is white vinegar, sugar, soy sauce, sesame oil and olive oil.

And now, just a few days out from Christmas, the same crunchy noodle salad is trending as the number one recipe on Google Search.

Delicious and nostalgic, plus incredible value for money (when was the last time you actually used an entire cabbage up?), the noodle salad is a hit every time.

Related story: These are the top 20 Cantonese food experiences you can’t miss

So how did this crispy noodle salad come to be Australia’s favourite side dish? And where does it even come from?

The “Asian-style slaw” has roots in a few modified recipes originating in Hong Kong, Guangzhou (Canton), and – of course – the USA. The Cantonese dish of chǎomiàn AKA chow mein became hugely popular in North America, Europe, Australia and beyond in the early 1900s as Chinese immigration boomed.

The dish emerged as a result of the Cantonese tradition of stir-frying noodles, which dates back centuries, with different regions developing their own unique variations, such as the crispy Hong Kong-style chow mein that lends huge influence to the Australian-style version.

Related story: 34 noodle salads for a light lunch or dinner

A traditional chow mein.

The addition of miàn-gān (the crispy little noodles) in Westernised noodle dishes plus Australia’s temperate climate, perfect for growing wombok, paved the way for the evolution into our beloved Chang’s crispy noodle salad.

And while of course, crunchy noodles with shredded cabbage isn’t a groundbreaking combination, it’s been the Chang’s brand that really brought it to life.

The third-generation Australian-owned family business was established in Sydney in 1963 with an aim to bring “authentic” Asian flavours to Australians. Currently run by father and daughter team Patrick and Elaine Pow, the range includes a variety of ready-made sauces – but most popularly, those crispy noodles, complete with the recipe for Chang’s Crispy Noodle Salad on the back.

Crispy kimchi noodle salad.

For the dressing, all you need is white vinegar, sugar, soy sauce, sesame oil and olive oil – or there is a Chang’s premade version you can buy.

Without further ado, here’s the recipe for the famed slaw, and good luck getting your hands on wombok this Chrissy.

Crispy noodle salads

Ingredients:

1 packet Chang’s Original Fried Noodles

½ Chinese cabbage (wombok), shredded finely

6 spring onions, sliced

½ cup slivered almonds, toasted

Dressing:

¼ cup white vinegar

¼ cup castor sugar

1 tbsp soy sauce

2 tsp sesame oil

½ cup olive oil

Method:

1. Toast slivered almonds in a dry pan on medium heat. Once fragrant, remove from pan. Finely shred your cabbage and spring onions.

2. Combine dressing ingredients until sugar is dissolved completely and pour over remaining ingredients. Top with extra crunchy noodles and serve immediately.

Related story: 47 recipes that will change how you feel about cabbage

For more food, travel and lifestyle news, go to delicious.com.au

Originally published as Wombok cabbage sales rise ahead of Christmas 2023