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VEGETABLE SALADS

SWEET PEPPER AND CORIANDER RELISH


BROCCOLI SALAD
BEETROOT, CELERY AND APPLE SALAD
HOT GARLIC MUSHROOM SALAD
SWEET RED CABBAGE SALAD
SWEET CABBAGE SALAD
ISRAELI SALAD SELECTION
RED CABBAGE SALAD
CABBAGE SALAD
GREEK SALAD
CAULIFLOWER SALAD WITH BLACK OLIVES
A SIMPLE OLD FASHIONED COLESLAW
COLESLAW
CINNAMON CARROT SALAD WITH RAISINS, APPLES AND WALNUTS
HUNGARIAN CUCUMBER SALAD

Susans Salad Recipe Book - Vegetable Salads

SWEET PEPPER AND CORIANDER RELISH


Contributed by Mum
This recipe is very quick to make.
Serves 4
Ingredients
1 green chilli
1 medium red pepper
1 small red onion
4 tbsp chopped coriander (I use less)
4 tbsp lime juice
2 large skinned tomatoes
Salt and freshly ground black pepper
Method
Deseed and chop the tomato.
Chop the onion and the pepper.
Put all the ingredients in a food processor/blender.
Blend till everything is chopped minutely small, but not like a paste - keep the
identity of the different ingredients.
Cover and chill.
Stir before serving.

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Susans Salad Recipe Book - Vegetable Salads

BROCCOLI SALAD
Contributed by Cynthia
Salad

Dressing

1 head of broccoli
1 red onion
Cashew nuts

Mayonnaise

Method
Cut broccoli into florets wash, and drain well.
Boil for only a few minutes al dente then drain and rinse in cold water.
When cool add the red onion, sliced.
Half an hour before serving add cashew nuts, according to taste.
Mix with mayonnaise.
Serve in a glass dish.
Variation: Add a carrot, thinly sliced.

BEETROOT, CELERY AND APPLE SALAD


Contributed by The Editorial Board
Serves 6 - 8
Salad

Dressing

1 box cooked baby beetroots


Heart of a celery
1 red apple

Mayonnaise

Method
Dice the cooked beetroot. (You may not need to use the whole box, use as much
or as little according to taste.)
Chop the celery.
Dice the apple.
Put all the ingredients in a glass bowl and mix with mayonnaise.

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Susans Salad Recipe Book - Vegetable Salads

HOT GARLIC MUSHROOM SALAD


Contributed by Cynthia
This is very good as a starter with crispy bread or as a hot side salad. Leftovers
can be mixed with cooked rice to make a tasty cold salad for the next day.
Serves 4
Ingredients
1lb close cup mushrooms
4oz margarine (or butter, if for milky meal) or 1 tbsp oil
2 garlic cloves
Salt and black pepper
Chopped parsley and basil
Method
In a large pan, heat the margarine or oil.
Chop the garlic very finely and add it to the pan.
Add the mushrooms and saut for 3 minutes.
Sprinkle with chopped parsley and any herbs you like. Basil is recommended with
this dish.
Alternatively, heat all the ingredients together in the microwave for 4 minutes.
Add herbs when cooked.
Drain most of the liquid before serving.

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Susans Salad Recipe Book - Vegetable Salads

SWEET RED CABBAGE SALAD


Contributed by Cynthia
Serves 6 - 8 depending on how many other salads are being served
Salad

Dressing

1 small red cabbage or shredded


packet, if available
3 - 4 carrots
2 spring onions
1 small tin mandarin oranges
1 packet dried cranberries
Pine nuts

4 tbsp brown sugar


4 tbsp red or white wine vinegar
Salt and pepper
1 tbsp mandarin juice
a cup of oil
1 tsp parev soup mix

Method
Grate cabbage, if not from packet.
Grate the carrots and chop the spring onions.
Drain and chop the mandarins.
Mix chopped ingredients with the cabbage.
Add cranberries and mix gently.
Combine the dressing ingredients.
Add the dressing 1 hour before serving.

SWEET CABBAGE SALAD


Contributed by Debra-Lee
Serves 10 - 12
Salad

Dressing

cup pecans
2 tbsp pine nuts
2 tbsp sesame seeds
cup golden raisins
2 packets coleslaw mix

cup olive oil


cup soy sauce
cup brown sugar
cup vinegar

Method
Put salad ingredients into a bowl.
Combine dressing ingredients and pour over salad.
If you dont have exact ingredients, feel free to substitute.
Dressing makes enough for two salads.

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Susans Salad Recipe Book - Vegetable Salads

ISRAELI SALAD SELECTION


ISRAELI TUESDAY LUNCH SALAD
Contributed by Tsofia, Danya and Maya
Ingredients
Pitta bread
Houmous
Tomatoes
Cucumber
Chips
Pickled cucumber (optional)
Method
Take a pitta bread.
Spread the houmous inside the pitta.
Put in cut up tomatoes and cucumbers.
Stuff in chips on top.
Optional extra is to put pickles in before the chips.

VEGETABLE SALAD
Contributed by Danya
Ingredients
Tomatoes
Cucumber
Lettuce
Method
In a bowl, put cut up tomatoes and cucumber.
Add in some lettuce, mix it in the bowl.
Add some dressing (any dressing you like).
Add some black pepper, and mix it up.

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Susans Salad Recipe Book - Vegetable Salads

RED CABBAGE SALAD


Contributed by Miriam
Serve with cold meats, or any other occasion when a mixture of colourful salads is
required.
Approximately 30 minutes preparation time
Serves 8 - 10
Salad
1 medium - large red cabbage
1 onion
2 apples
Salt and black pepper
4 tbsp walnut oil
3 tbsp raspberry vinegar
Rosemary
Walnut halves
Parsley
Method
Peel and core the apples.
In the Magimix, chop the onion and the apples finely with the chopping blade.
Grate the red cabbage with the coarse grating blade.
Blend together in a large glass bowl.
Add salt, pepper, walnut oil, raspberry vinegar and rosemary.
Cook in the microwave for 10 - 15 minutes on high.
Check that the cabbage is cooked (it will be soft).
Leave to cool.
Taste for seasonings, and adjust if necessary.
Sprinkle with walnut halves.
Garnish with fresh parsley.

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Susans Salad Recipe Book - Vegetable Salads

CABBAGE SALAD
Contributed by Valerie
Salad

Dressing

1 white cabbage
5 or 6 spring onions
- cup pine nuts
- cup pecan or walnuts
cup sesame seeds

cup sugar
cup vinegar
cup oil
4 tbsp soy sauce

Method
Shred the cabbage and finely chop the onions.
In a little oil, fry all nuts until brown and drain well.
Combine dressing ingredients and put to one side.
Toss the nuts over the cabbage and add the onions.
Add the dressing at the last minute.

GREEK SALAD
Contributed by Myra
This salad can be served with French bread, or cholla, as a summer supper dish
or as a side dish.
No specific quantities are given for this salad, you can just increase the
vegetables for the number of people you are serving.
Salad

Dressing

Tomatoes
Cucumber
Spring onions
Black olives
Feta cheese
Fresh basil or coriander

Black pepper
Olive oil
Lemon juice

Method
Dice the tomatoes, cucumber and spring onions and cube the feta cheese.
Layer all the above ingredients in the order given.
No extra salt is needed, because the feta cheese is salty.
Note: You can buy kosher feta, which is very mild and ideal for this salad.

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Susans Salad Recipe Book - Vegetable Salads

CAULIFLOWER SALAD WITH BLACK OLIVES


Contributed by Anne
Serves 6 (large servings)
Ingredients
1 medium cauliflower
6 tbsp olive oil
3 tbsp white wine vinegar
1 tbsp chopped capers
1 tbsp chopped parsley
1 tbsp chopped pimento
1 spring onion, chopped
tsp salt
tsp each dry mustard and pepper
cup sliced pitted black olives
Method
Boil/microwave cauliflower florets until just tender.
Drain and cool in running cold water, drain again.
Put in a bowl. Combine well all other ingredients except olives and spoon over the
cauliflower. Mix gently, cover the bowl and refrigerate for a few hours or overnight.
To serve add olives and stir again.

A SIMPLE OLD FASHIONED COLESLAW


Contributed by Cynthia
Serves 8 - 10
Salad

Dressing

1 medium white cabbage


1 large carrot

Mayonnaise
1 tsp caster sugar
Black pepper

Method
Quarter the cabbage and shred with a very sharp knife.
Peel and coarsely grate the carrot.
Add the dressing and mix.
Chill until required.

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Susans Salad Recipe Book - Vegetable Salads

CINNAMON CARROT SALAD WITH RAISINS, APPLES AND WALNUTS


Contributed by Michele V
Serve with a dairy meal.
Approximately 20 minutes preparation time
Serves 6
Salad

Dressing

1lb carrots
cup yellow raisins
1 apple
Lemon or orange juice
cup chopped walnuts

cup mayonnaise
cup sour cream
1 heaped tbsp brown sugar
tsp cinnamon

Method
Scrape and grate the carrots.
Cut up the apple and dip into the lemon or orange juice.
Into a large bowl toss the carrots, apple, raisins and walnuts.
Combine the dressing ingredients.
Pour dressing, to taste, over the salad and toss to blend.
Unused dressing can be stored in the fridge.

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Susans Salad Recipe Book - Vegetable Salads

HUNGARIAN CUCUMBER SALAD


Contributed by Vivian
This is a very refreshing accompaniment to food with rich sauces, oily or fried food
and fish.
10 minutes preparation time
Serves 3 - 4
Ingredients
1 large cucumber
Acetic Acid (uncoloured, unflavoured, unmalted)
Caster sugar
Method
Add about a cupful of acetic acid into a jug. Add water to dilute and add sugar.
Keep adding water and sugar to taste, stirring until you get sweet vinegar that
isn't too sharp.
Peel the skin off the cucumber (optional) and then thinly slice the cucumber so
that you get circular, wafer-thin slices.
Add to the vinegar.
Note: The salad improves if you let it rest for an hour or two in the refrigerator
before serving, letting the vinegar penetrate the cucumber.

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