Palm Sugar Dressing


2 coriander roots, trimmed, rinsed and roughly chopped
1 garlic clove
1 tsp sea salt flakes
70g palm sugar
1 tbsp sherry vinegar
1 tbsp red wine vinegar
3 tbsp Azalea Grapeseed Oil
2 tbsp chopped coriander leaf



Combine coriander roots, garlic and salt in a mortar and pestle and pound to fine paste.


In a small saucepan combine sugar with a splash of water, dissolve over a low heat.  Continue to heat until the sugar becomes a rich, golden brown colour.  Add sherry vinegar and cook for 2 mins then remove from heat and allow to cool.


To the coriander paste add red wine vinegar and cooled palm sugar mixture then whisk in Azalea Grapeseed Oil.  Add chopped coriander and season if necessary.


We’ve served ours over a simple Asian salad of shredded red cabbage, julienned carrot, cucumber, shredded snow peas, sprouts, coriander leaf, quail eggs and hemp seeds.