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VIETNAMESE SALAD WITH GREEN GUAVA

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An easy salad that packs lots of crunch with bags of flavour. This salad can also be transformed into a main meal when used in a wrap.

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SERVES 6

FOR THE SALAD

4 green guavas, peeled and julienned

250 g carrots, julienned

150 g red and white cabbage, finely chopped

1 handful of bean sprouts

½ cup chopped fresh mint

½ cup chopped fresh coriander

2 Tbsp finely chopped shallots

FOR THE DRESSING

⅓ cup honey

100 ml lime juice

¼ cup tamari

1 red chilli, seeded & chopped

1 clove garlic, chopped

40 g roasted peanuts

  1.  Combine the guavas, carrots, cabbage, bean sprouts, mint and coriander in a mixing bowl and give it a toss.

  2.  To make the dressing, combine the honey, lime juice & tamari in a small bowl and mix until the honey has dissolved. Add the chilli, garlic and peanuts and give it a stir. Pour the dressing over the salad and gently toss.

  3.  Fry the shallots in very hot oil for a couple of minutes until golden-brown, remove from the heat and place on kitchen paper to absorb excess oil.

  4.  Once the crisp shallots have cooled, sprinkle over the fresh tossed salad as garnish.