Whether you’re having a typical South African Sunday Kos menu for your Christmas lunch or a slightly different menu, these three salads are all-time favourites for most South African families. Here’s how you can make them slightly different this festive season.
Coleslaw
Ingredients
Shredded cabbage and carrots
Your favourite mayonnaise
Apple cider vinegar
Honey
Directions:
Make coleslaw dressing: In a small mixing bowl whisk/mix together the mayonnaise, apple cider vinegar and honey. If needed season with a bit of salt.
Pour dressing over shredded cabbage mixture: Place the coleslaw mix in a large bowl then pour the dressing mixture over.
Toss together: Toss to evenly coat.
Tip: I like to serve it right away while the cabbage is nice and crisp but if want it a little more tender let it rest 10 minutes in the fridge.
More mix-in ideas
You can also add other mix-ins to the coleslaw things like:
Apples
Sliced almonds
Pineapple
Poppy seeds
Strawberries
Alternative seasonings
If you want extra flavour, you may also add seasonings such as:
Onion powder
Garlic powder
Dry mustard or dijon mustard
Spring onions
Creamy potato salad
For a creamy potato salad, the secret is in the dressing.
Ingredients:
Potatoes
1 small onion finely chopped
Chopped celery
Salt
Boiled eggs
White sugar
Vinegar
Milk
Yellow mustard
Butter
Mayonnaise
Directions:
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, proportional salt, and hard-cooked eggs.
While the potatoes are cooking, mix together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill for several hours or overnight before serving for the best flavour.
Chakalaka
Ingredients:
Oil
Finely chopped onion
Green chilies
2 cloves garlic, crushed
50 grams ginger, finely grated
Mild curry powder
Green pepper, finely chopped
Red pepper, finely chopped
Yellow pepper, finely chopped
Grated carrots
400 grams canned chopped tomatoes
2 tablespoons tomato paste
400 grams canned baked beans
2 sprigs fresh thyme, leaves only
Salt and freshly ground black pepper
Directions:
Heat the oil in a pan and fry the onions until soft and translucent. Add the chilies, garlic, and half of the ginger (reserve the other half to add at the end). Add the curry powder and stir to combine. Add the peppers and cook for another 2 minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes.
Remove from the heat and add the baked beans, thyme, and remaining ginger and stir to combine; season with salt and pepper. Serve hot or cold.
