Broccoli salad with Vietnamese dressing
Photo by Annabel Langbein media
Aside from the nuts, this healthy salad is fat free, yet so tasty. You will need only about ¼ cup of the dressing but the rest will keep for months in a jar in the fridge and is great as a dipping sauce or as a marinade and stir-fry sauce for tofu, chicken or pork.
For the salad
|1 head||Broccoli, large, cut into florets|
|1||Red pepper, finely sliced|
|4 cups||Bean sprouts, or 250g|
|½ cup||Roasted salted cashew nuts|
|½ cup||Coriander leaves|
For the Vietnamese caramel chilli dressing
- To make the dressing, combine sugar and water in a heavy-based pot, bring to a boil and boil until the bubbles become very large and the colour is a rich gold (about 6 minutes). Remove from heat and stir in the chillies and lime zest. Allow to cool for 5 minutes then stir in the lime juice, fish sauce and tamarind.
- To make the salad, drop broccoli florets into a large pot of salted boiling water and cook for 3 minutes. Drain, rinse under cold water to stop the cooking process and drain again. To serve, toss with all other ingredients and ¼ cup of the dressing.
More of Annabel's salad recipes