Wombok Salad Original Style - Real Recipes from Mums

Combine the vinegar, sugar, soy sauce, sesame oil and olive oil in a saucepan. Stir well over low heat until sugar has dissolved. Cool completely (pop in the fridge if you need it to cool faster).Slice the Wombok into 1/2 - 1cm slices from the top of the leaves right down to within about 5cm of the base of the cabbage.Slice the Shallots into 1/2cm pieces on the diagonal.Lightly toast the slivered almonds and allow to cool.Combine the wombok, shallots and dressing and mix well. You can store this in the fridge for up to 1/2 hour before serving but no more.Just before plating up, add the noodles and the slivered almonds and toss thoroughly.Serve your Wombok Salad with your Nando's PERi-PERi Bag and Bake Chicken on the side.