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PICTURE: PEXELS/ SALADS
Make your festive dinner table more colourful with our best salads. They are the ideal way to add flair to your holiday feast because they are fresh and full of taste. Enjoy!
Zola’s Rainbow Slaw with Apple
Cool, crunchy, salty and sweet, this coleslaw ticks all the boxes!
Recipe by: MasterChef South Africa judge Zola Nene with sponsor Pick n Pay
Total time Less than 30 minutes
serves 4–6
Ingredients
- 1 packet (300 g) rainbow slaw mix
- ½ onion, finely chopped
- ½ red pepper, thinly sliced
- 2 apples, julienned
- ¼ cup (60 ml) chopped parsley
- ¼ cup (60 ml) plain yoghurt
- ¼ cup (60 ml) sour cream
- 1 cup (250 ml) mayonnaise
- 3 tbsp (45 ml) honey
- 2 tbsp (30 ml) apple cider vinegar
- Salt and milled pepper
Method
- Combine slaw mix, onion, pepper apples and parsley in a large bowl.
- Whisk together yoghurt, sour cream, mayonnaise, honey and vinegar, and season to taste.
- Pour dressing over the slaw mixture and toss well.
- Season to taste and serve immediately.
Quinoa Bowl
Recipe by: Mmule Setati @feed_my_tribe
SERVES: 4
Ingredients
- 1 cup cooked quinoa
- Handful of chopped baby spinach
- ½ cup chopped sun-dried tomatoes
- ½ cup sliced cucumbers, unpeeled
- ½ cup pickled artichokes
- 1 red onion, thinly sliced
- ½ cup flaked almonds
- Salt and pepper to taste
- Tahini dressing
- 2 tsp tahini
- tbsp cold water
- 1 tsp lemon juice
- 1 tsp runny honey
- Salt and pepper to taste
Method
- Add all the dressing ingredients to a small jar and shake until well combined; set aside.
- Transfer the cooked quinoa to a deep serving dish or bowl, then add the spinach, tomatoes, cucumbers, artichokes and onion.
- Toast the almonds in a small non-stick pan over high heat for 1 minute until slightly golden. Add to salad and drizzle with the tahini dressing.
Pesto Baby Potato Salad
Recipe by: Nozi Manaka @cooking_with_nozi
PREP TIME: 7 min
COOK TIME: 30 min
Ingredients
- 1 kg baby potatoes, whole or halved
- ⅓ cup pine nuts
- 1 cup fresh basil and parsley
- 1 tbsp lemon zest
- 3 tbsp grated Parmesan
- 1 garlic clove
- ¼ cup olive oil
- Juice of half a lemon
- ½ tsp salt
- Black pepper
- Small red onion, finely chopped
- 2 heaped tbsp mayonnaise
- Boiled eggs, halved
Method
- Transfer potatoes to a pot and cover with cold water. Salt liberally and bring to a boil over high heat.
- Once boiling, reduce heat slightly, half cover, and simmer until potatoes are tender, approximately 15 minutes. Drain. In the meantime, toast pine nuts in a dry frying pan until fragrant and browned, approximately 4 minutes, tossing often.
- In a large measuring cup or jug, blend basil, parsley, lemon zest, grated Parmesan, toasted pine nuts, garlic, and olive oil until very smooth and saucy.
- Add lemon juice to taste and season with salt and pepper, then blend again. Add red onion mayonnaise, and pesto to potatoes and combine, toss well, and garnish with microgreens and eggs.
Originally published for print in BONA Magazine
