With Spring well underway, I’m always on the lookout for fresh salad ideas. The old “lettuce, cucumber and tomato” becomes a tad boring and there are so many new recipes to try – just Google an ingredient and literally thousands of ideas appear at your finger tips.
One of my family’s favourites is Coleslaw, traditionally a winter standby when other fresh produce was in short supply, but we love this as an accompaniment to cold meat or a lazy afternoon braai. Be aware that this isn’t a “new-age” version with fancy flavour combinations. I enjoy it’s simplicity, but the addition of toasted pine nuts makes it a bit special :).
The dressing is possibly my favourite part, but I suggest adding it just before serving as it can make the salad a bit watery if left to stand for too long.
1 – 2 carrots, peeled and grated
about double the quantity of red or green cabbage as carrot, washed and shredded finely
1 bunch chives, finely chopped (optional)
2 Tbsp pine nuts (or seeds if you prefer, but I like the pine nut flavour)
1 handful raisins or sultanas
1 – 2 Tbsp mayonnaise
1 Tbsp Greek yoghurt (if you only have plain on hand, that’s fine, just add a dollop of honey)
juice of 1 lemon
1 tsp Dijon mustard
- Add carrot and shredded cabbage to a large bowl and combine.
- Add the chopped chives and raisins.
- Toast the pine nuts either on a tray in the oven set to 180°C for 5 – 10 minutes or in a saucepan over a medium heat on the stove top, but watch them carefully as they burn easily.
- To make the dressing: combine the last four ingredients and set aside until you’re ready to serve.
- Other optional ingredients are a chopped apple, finely chopped dried apricots or seeds to replace the pine nuts as mentioned above.
The colour is always beautifully vibrant, the crunchiness adds texture to any meal while the tanginess of the dressing adds a bit of a buzz.