Crunchy noodle salad - help!

[JLeigh29]

So, this may be a stupid question, but I'm making a crunchy noodle salad for the first time. It says use Chinese or Savoy cabbage. I bought drumhead as it's the only type they had...there's basically no difference, right?

[leckert]

I know the Savoy cabbage is the oval shaped one not the typical round one we generally see in the shops. Can't help re taste etc cause I don't do salad

[HotI]

I have used all sorts of cabbage, also spinach leaves, snow peas.... they all work.

[LimeSlice]

Wombok (Chinese) Cabbge: Elongated, white to pale green or yellow leaves.
wombok.jpg

[LimeSlice]

Savoy Cabbage - green to dark green, heavily wrinkled leaves
savoy cabbage.jpg

[JLeigh29]

Awesome HotI, thanks! I figured it wouldn't matter what I used, but baby brain always messes with you...!

Thanks Limeslice! I think Savoy and Chinese are a bit more fancy than the ol' Drumhead, lol!

[LimeSlice]

The savoy and wombok leaves will tend to be thinner and softer, more pliable, than those of a drumhead cabbage. You can use them interchangeably in most cases, but they do all taste slightly different and behave slightly different under various processes.

It shouldn't matter which one you have used for the salad, but the texture will be slightly different with each variety.

[JLeigh29]

Was lovely - nice and crunchy and cold on a hot day.