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
| 1 cup | Raw sugar |
| ¾ cup | Water |
| 2 | Long red chillies, including seeds, very finely chopped |
| 1 | Lime, use the zest, finely grated |
| ¼ cup | Lime juice |
| 2 Tbsp | Fish sauce |
| 1 tsp | Tamarind paste, or concentrate |
Directions
- 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
