Recipe

Vietnamese pomelo salad

Vietnamese pomelo salad

PREPARATION:

Peel the carrots and cut them into thin sticks. Finely chop the white cabbage. Peel the pomelo, remove the pith and then cut the fruit into bite-sized chunks. Halve the pomegranate and scrape out the seeds. Cut the chilli into thin slices. Roughly chop the coriander. Place all the ingredients into a large bowl and mix well. Mix the ingredients including Hermesetas Liquid for the dressing together in a small bowl and pour over the salad. Toss the salad so that the dressing is mixed in well. Place the sesame seeds in a pan and roast until golden. Sprinkle the roasted sesame seeds over the salad just before serving.

General information
Ready in:
30 minutes
Calories p.P.:
115
Product:
Portions:
4
Ingredients
Salad:
Carrots
2
White cabbage
1/4
Pomelo
1/2
Pomegranate
1/2
Red chilli
1
Handful fresh coriander
1
Dressing:
Fish sauce
2 tbsb
Lime juice
3 tbsb
Ground pepper
1 tsp
Hermesetas Liquid
20 drops of
Topping:
Sesame seeds
3 tsp
Nutritional information
Recipe:
Portion:
kJ
1932
483
kcal
460
115
Protein g
20
5
Carbohydrates g
44
11
Fat g
24
6