Browsing Tag

Salad

in and around the kitchen Things I love

Apple, Date & Walnut Coleslaw

October 18, 2017

Not your typical coleslaw. With crunch from the walnuts and a touch of sweetness from the dates, this is an easy standby salad that would be a great accompaniment for any bbq this summer. 

Gather:

handful each of dates and walnuts

one apple grated

half red cabbage & half normal cabbage sliced thin

two carrots grated

two sticks of celery sliced thin

1/4 onion sliced and diced thin

2 tablespoons of whole egg mayo (Woolworths has a great organic, no preservatives & additives version)

dash of good quality olive oil

salt and pepper to taste

(I use this mandolin to cut up all my apple & vegetables) 

 

Do: 

  1. Place the walnuts and dates in a food processor. Blitz for just a few seconds to break up the dates an walnuts. (You want to be able to see them – the best bit is the crunch of the walnuts and the chewiness of the dates’0
  2. Mix nuts and dates with the apple, mayo, oil and salt & pepper. Combine well. 
  3. Mix the dressing in with the vegetables. Often I use clean hands to make sure the vegetables are coated with the dressing. 
  4. Serve. If you are having it the next day, or later in the day, drizzle some lemon juice over the coleslaw to keep the apple and carrot from browning. 

 

 

in and around the kitchen

Corn & Basil Salad

November 18, 2016

corn-basil-salad

Summer is all about quick and easy meals around here, especially as we tend to stay outside in the garden till it gets dark as often as possible. Meals usually consist of a salad and a protein (preferably cooked on the barbecue) and we think that this salad is the bomb! Quick, easy to prepare, you can always free-style it with what ever veggies you have in the garden or fridge. 

Corn and Basil is the best combo ever. Have you ever given it a go? 

Gather:

one can of corn kernals, drained

one punnet of cherry tomatos cut in half

one lebanese cucumber sliced in half, seeds removed and sliced thinly

half a red onion, sliced thinly

half a capsicum, diced

handful of basil leaves, washed and torn into bits

handful of coriander leaves, washed and chopped finely

two tablespoons of white wine vinegar

an eighth cup good quality olive oil

heaps of cracked black pepper 

and pinch of salt

Do:

Make the dressing by combining the vinegar, oil and salt and pepper. (Don’t skimp on the pepper!)  Place in a bowl and add the rest of the ingredients and give it a good mix until it’s all coated with the dressing. Serve with a protein, or use it in wraps with a bought bbq chicken like we did last night! 

This salad is best when it gets to ‘stand’ for at least an hour before serving. This allows the basil flavour to get through all those crunchy veg! 

dsc_3615

Other salad recipes:

Bejewelled Brown Rice Salad

Quinoa Salad

Couscous Salad

Watermelon, Mint and Basil Salad

5 Minute Potato Salad

 

 

 

 

in and around the kitchen

Bejewelled Brown Rice Salad

May 27, 2015

DSC_0370

Brown Rice has always had a bit of a bad rap in our house and I think it’s all because of the fateful day I made a horridly bland brown rice dish a few years ago. It’s always amazing how tastes get etched into our minds and we often associate them with a great memory, or a bad one. 

This salad is far from bland. It’s a gem.

Little snippets of cranberries, diced capsicum,  kernels of corn, roasted sunflower seeds be-speckle and bejewel this easy to whip up salad.

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in and around the kitchen

Watermelon, Mint & Basil Salad

December 12, 2014

watermelon

 

Theres nothing better than an easy, refreshing Watermelon Salad!

 

Gather ::

Half a seedless Watermelon, chopped into small pieces

Half red onion, chopped finely

Handful of basil leaves, washed and torn into small pieces

Handful of mint leaves, washed and chopped into small pieces

DSC_0630Do :: 

Mix together and serve!

How easy peasy was that? 

DSC_0632

 

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