A bit on the side: SALADS

Here’s a bunch of tasty side salads, with many more to come! All these salads are linked to within recipe posts.

Apple coleslawApple slaw
¼ white/savoy cabbage, shredded (3 cups)
¼ red cabbage, shredded (3 cups)
1 large stick celery, halved lengthwise, sliced
1 large carrot, grated
1 large red apple, peeled, grated
1–2 small red birdseye chillis, de-seeded, sliced
½ cup (6 tablespoons) egg mayonnaise
3 teaspoons apple cider vinegar

Toss the cabbage, celery, carrot, apple and chilli together in a bowl. Place the mayonnaise and vinegar in a small bowl and mix well. Add to the cabbage mixture. Stir gently. Serves 6.

Chilli slaw with crispy noodlesChilli slaw with crispy noodles
½ white/savoy cabbage, shredded (6 cups)
1 large stick celery, halved lengthwise, sliced
2 spring onions (scallions), sliced
2 large carrots, grated

cup (6 tablespoons) egg mayonnaise

5 tablespoons sweet chilli sauce
100g packet Chang’s Original Fried Noodles

Toss the cabbage, celery, spring onions and carrot together in a large bowl. Mix mayonnaise and sweet chilli sauce together, and add to the cabbage mixture with the fried noodles. Stir gently. Serves 6.

Lentil salad 5 minute5-minute lentil and tomato salad
½ small red onion, finely diced
1 tomato, diced
400g (15 oz) can lentils, drained, rinsed
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon ground cumin
¼ cup chopped flat-leaf parsley
Freshly cracked black pepper to taste

Toss the onion, tomato and lentils together. Mix lemon juice, oil and cumin together, and add to the lentil mixture with the parsley. Stir lightly, and season. Makes 2 large or 4 small side serves.

Asian mixed leaf and herb saladMixed leaf Asian salad
1 cup (75g) whole sugar snap peas, trimmed
6 cups (120g) mixed baby salad leaves eg. rocket (arugula), spinach and/or baby kale
2 cups (50g) snowpea sprouts
2 small red chillies, de-seeded, very finely sliced
1 cup coriander (cilantro) leaves
1 Lebanese cucumber, sliced into spears
3 tablespoons lime juice (from 1 large lime)
3 tablespoons mirin
1 teaspoon sesame oil
2 tablespoons pickled ginger, roughly chopped

Combine all salad greens in a large bowl. Place lime juice, mirin and sesame oil in a screw-top jar and shake until combined. Add to the salad. Toss, and scatter with pickled ginger. Serves 4–6.

  • This salad can be transformed into a main meal by adding cooked prawns (shrimp). You’ll need 500g (1 lb) green (raw) king prawns for 4–6 people. Peel and de-vein the prawns, leaving tails intact. Cook in a wok (or BBQ) until opaque. Drain on kitchen paper. Divide salad amongst individual serving bowls, and top with prawns.

Cucumber and tomato saladTomato and cucumber salad
1 large contintental cucumber, cut into small cubes
2 large Roma or vine-ripened tomatoes, diced
½ cup coriander (cilantro) leaves, chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil

Toss the cucumber, tomato and coriander together. Combine lemon juice and oil, pour over salad and stir lightly. This salad is a lovely accompaniment to chickpea falafels, shredded lamb and home-made lamb gyrosServes 4–6, as a small side.

Tomato saladTomato, Persian fetta and mint salad
3 large Roma or vine-ripened tomatoes, sliced
½ red (purple/Spanish) onion, finely sliced
½ continental cucumber, sliced
50g (1¾oz) Persian fetta, drained (reserve 1 tablespoon oil)
12 mint leaves, shredded
½ teaspoon Za’atar

Arrange tomato slices on a plate. Scatter with onion, cucumber, fetta and mint leaves. Drizzle with 1 tablespoon oil (from the Persian fetta); and sprinkle with Za’atar. This salad pairs beautifully with lamb köftesServes 4.

Russian saladRussian potato salad
650g (1⅓  lb) potatoes, peeled and chopped into 1cm (½ in) cubes
350g (¾ lb) carrots, peeled and chopped into 5mm (¼ in) cubes
1 cup frozen peas
1 large pickled onion, finely chopped
½ cup good-quality egg mayonnaise
½ cup light sour cream
⅓ cup chopped fresh dill, plus extra to serve
Salt and freshly-cracked black pepper

Place potatoes and carrots into a saucepan. Cover with water, bring to the boil, and simmer for 8 minutes. Add the peas and simmer for a further 2 minutes, until vegetables are very tender. Drain, and allow to cool to room temperature for half an hour. Mix together mayonnaise, sour cream and dill. Pour over the cooked vegetables, add the pickled onion, and stir through gently. Season. Refrigerate until required. Scatter with extra dill. Serves 4.

  • You can buy one pickled onion from your fish n’ chip shop if you don’t think you’ll get through a whole jar! Replace with 6 cocktail-sized pickled onions if unavailable.