Wombok is a great alternative to savoury cabbage and a good way to introduce salad vegetables to young kids. This Easy Wombok Salad takes less than 5 minutes to make and can be adapted to your child’s taste preferences.

Salad is never on the top of a child’s favourite list. In fact, many children will avoid salad at all costs. A nutritious balanced diet for your child doesn’t need to include salad. But, I love introducing it as early as possible to help break down fear around leafy greens and to encourage healthy eating habits.

Enter wombok!

I’m currently obsessed with wombok. It’s light, has a relatively neutral flavour (great for fussy kids) and it’s versatile. Eat it raw like in this Easy Wombok Salad or cook it. Unlike savoury cabbage, wombok is slightly softer and the flavour sweeter - maybe that’s why I find appealing about it.

Wombok is Chinese cabbage so great for Asian inspired dishes. It’s high in water, fibre and micronutrients such as vitamin C.

This Easy Wombok Salad takes less than 5 minutes to make and can be tweaked to suit your child’s food preferences. Add some of their favourite vegetables or fruit, or tweak the flavours. It’s a refreshing, simple salad that can be eaten alongside a protein source or in a wrap or a sandwich.

To make this Easy Wombok Salad, finely slice half a wombok and place it in a large bowl. Add 3 finely sliced spring onions and one Lebanese cucumber.

Finely chop half a cup of coriander and add to the salad. Dress with the fish sauce, white wine vinegar and a squeeze of lemon. Toss to combine and serve.

If you try making this Easy Wombok Salad, please let us know!

Leave a comment, send this post to a friend, pin it, or take a photo of your cooking and tag us on Instagram!

HAPPY COOKING!

Easy Wombok Salad

Prep time: 5 mins |

Ingredients:

Half a wombok

1 Lebanese cucumber

3 Spring onions

1/2 cup coriander, finely diced

1/2 tsp fish sauce

1 tsp rice wine vinegar

1/2 lemon, juiced

Instructions:

Finely slice the wombok and place in a large bowl.

Slice the cucumber and spring onions (whites and light green parts only) finely and add into the bowl.

Add the coriander and mix to combine.

Finish with the fish sauce, vinegar and lemon. Toss well.

Serve immediately or store in the fridge for up to 2 days.

Note:

Play around with flavours and extras. You could add sugar snaps, finely sliced carrots or snow peas. Add a tash of maple syrup for sweetness or nuts and seeds for crunch.

WWW.NUTRITIONFORKIDS.COM.AU