A slightly sweet dressing with the crunchiness of sugared almonds makes this a truly delicious salad. Ready in just 20 minutes, the Asian flavours sparkle in this tangy dish, sure to put a smile on your mother’s face!
Makes 6 servings
- 2 tablespoons finely chopped fresh coriander
- 1/4 teaspoon cayenne pepper or red pepper flakes
- 1⁄2 cup vegetable oil
- 1⁄4 cup cider vinegar
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 cup sliced almonds or halved cashew nuts
- 1⁄3 cup sugar
- 1 head iceberg lettuce
- 1 head romaine lettuce
- 2 cups chopped celery
- 2 cups oranges, deseeded and sectioned
- 1 cup thinly sliced red onion
Add the dressing ingredients into a large jar, shake to combine and refrigerate. Stir almonds (or cashews) and sugar in a small pan over medium heat until sugar melts and starts to caramelize. Keep on low heat until almonds (or cashews) are very lightly toasted. Scrape into metal bowl and cool to room temperature. Break up and store covered at room temperature. Just before serving, put chopped lettuce in a large bowl. Add celery, oranges, onions and almonds. Shake dressing well and pour over salad. Toss to mix and evenly coat.