Sałatka z Zupki Chińskiej (Chinese Soup Salad)

Start by boiling the noodles according to the package instructions. Once done, drain and let them cool.
While the noodles are cooling, prepare your vegetables: grate the carrot, shred the cabbage, dice the bell pepper, and slice the green onions.
In a large bowl, mix the cooled noodles with the vegetables.
In a small bowl, whisk together the olive oil, soy sauce, vinegar, sugar, salt, and pepper to create the dressing.
Pour the dressing over the noodles and vegetables and toss well to coat everything evenly.
If you’re using sunflower seeds or nuts, sprinkle them on top for added crunch.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serving and Storage Tips:

Serve this salad chilled for the best flavor. It pairs wonderfully with grilled meats or as a standalone dish for a light lunch or dinner.
Store leftovers in an airtight container in the fridge for up to 2-3 days. The salad may soften over time, but the flavors will continue to develop.
Variations:

Add proteins like cooked chicken, tofu, or shrimp to make the salad more filling.
You can replace soy sauce with tamari for a gluten-free option.
Try different vegetables such as cucumber, corn, or even apples for a refreshing twist.
Add a little chili powder or hot sauce to give the salad a spicy kick.
FAQs:

Can I make this salad ahead of time?
Yes, this salad can be made a few hours in advance or even the night before. Just make sure to store it in the fridge to keep it fresh.

Can I use different types of noodles?
Yes, you can substitute instant noodles with other types of noodles such as rice noodles or even soba for a different texture and flavor.

What other toppings can I add to this salad?
Feel free to top your salad with crispy fried onions, sesame seeds, or even some fresh herbs like cilantro or parsley for extra flavor and color.