Speaking of Salads
Salads complement meals and if they can be made ahead and last a while, so much the better.
Standard, old-fashioned Coleslaw is one such salad. All one needs is
- shredded cabbage, Granny Smith apple and carrot,
- plenty of raisins, and
- a liberal addition of mayonnaise mixed with plain yogurt (approximately half-half).
This keeps well in the fridge and even improves with standing. Make sure that it is moist enough.
The variations of this standard favorite are endless – try adding citrus and orange juice, or pineapple for a change.
There are a number of salads in our book, “South African Cooking in the USA”, that can be made ahead, and keep well, such as the Curried dried fruit salad, the Copper penny salad, and the Butternut salad.
Rice and lentil salads are also great – add a little chopped onion, celery, Bell pepper or chili, together with a little mayonnaise or French dressing, and mix well. I find that the ingredients and flavors blend better if the rice or lentils are not ice-cold from the fridge. (Cover the left-over, cold rice or lentils with some damp paper toweling and microwave for 10-15 seconds before mixing in any additions).
Off course, it is difficult to beat a fresh salad of mixed greens, smothered in Balsamic vinegar and olive oil, with a sprinkling of black pepper or chili flakes!