Directions

Method - Dressing

1Wash the coriander well and spin dry to remove excess water, then pick the leaves and keep separate from the stalks.

2Roughly chop stalks and roots and combine with stalks from salad coriander

3Zest the limes.

4In a small saucepan combine the Nuttelex, honey comb rock sugar, coriander stalks & roots and lime zest and on a low heat stir until Nuttelex and sugar are melted- do not boil.

5Once melted, remove from heat and allow to cool to room temperature- do not allow to set.

6Peel the shallots and cut into a very fine dice and place in a medium bowl.

7Chop the garlic cloves & baby red chillies together to very fine pieces and add to the shallots in bowl.

8Juice the limes and strain the juice over the shallots, chilli and garlic.

9Add the soy sauce.

10Strain the Nuttelex mixture into the bowl and gently mix together and then add finely chopped coriander leaves and stir through.

11Note: If the dressing sets after refrigeration, leave at room temperature to restore texture

Method: Salad

1Wash the coriander well and pick the leaves (use the stalks & roots to make the dressing).

2Place the bean shoots in a bowl and cover with cold water - refrigerate until refreshed.

3Remove the roots of the spring onions, wash, dry and thinly slice at angle.

4Slice the red chilli as fine as you can the same as the spring onions.

5Cut the Wombok cabbage into slices and place into a shallow salad bowl.

6Wash and pick the Vietnamese mint leaves and add to the cabbage in bowl.

7Pick the holy basil leaves and add to the Wombok cabbage.

8Peel the shallots and slice the same as the spring onions and red chilli (not too thick) and add to bowl.

9Cut cherry tomatoes into quarters and add to the Wombok cabbage.

10Strain bean shoots and add to the Wombok cabbage.

11Add coriander leaves, spring onions & sliced chilli to the Wombok cabbage.

12Roughly chop the peanuts or cashews and sprinkle on salad.

13Add some dressing to the salad and gently toss ingredients together.