Cole Slaw

Ingredients                                                      

Mayonnaise  300ml

Vinegar 20ml

Sugar  30g (optional)

Salt & Pepper  to taste

Cabbage, shredded  500g

Lettuce leaves 100g

  

Method

1. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a stainless steel bowl. Mix until smooth.

2. Add the cabbage and mix well.

3. Taste and, if necessary, add more salt and/or vinegar.

4. Arrange the lettuce leaves as under liners on cold salad plates.

5. Place a coleslaw in the centre of each plate.

Kachumber Salad

Ingredients                                                                         

Cucumber (peeled and chopped finely )  100g
Onion(chopped finely)   50g
Tomato (chopped finely)  50g
Lettuce (chopped)  50g
Lime juice  10ml
Salt and pepper to taste
Chat Masala (if required)

Method

1. Mix all ingredients well in a bowl

Fruit Salad

Ingredients

Mixed fruit Cut into dice or slice 400g
(Grapes, Peaches, Orange, Papaya, Pineapple, Cherry, Strawberry etc.)
Granulated sugar 50g

Dressing:

Juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger

Method

1. Combine dice and sliced fruits in a large serving bowl; toss gently.
2. Sprinkle with sugar.
3. Whisk together remaining ingredients in a small bowl.
4. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.

French Green Salad

Ingredients

Crisp lettuce 100g
Spinach leaves 50g
Water cress 50g
Green celery slices 50g
Cucumber slices 50g
Chopped green onions 50g
Clear French dressing 100ml

Method

Rub salad bowl with peeled garlic clove. Break equal parts of each chilled green into bowl. Add cucumber and onion. Chill. Just before serving, pour French dressing over. Sprinkle with salt and pepper. Toss lightly until leaves are coated. Garnish with tomato and radish slices.

Beetroot salad

Ingredients


Beet roots: 400g
Fresh parsley: 2 tbsp chopped
Vinaigrette: 60ml
Minced onion, to taste (optional)

Method

1. Rinse the beet roots. Place in a pot and cover with water & cook until tender.
2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
3. Mix the cubed beets in a large bowl with the remaining ingredients. Cover tightly, and refrigerate at least an hour or overnight.

Salad Waldorf

Ingredients


Apples, Dice 400g
Celery, Dice200g
Mayonnaise 100 ml or to taste
Walnuts coarsely chopped 75g
Lettuce

Method

1. Toss all ingredients together in a serving bowl.
2. Dress on leaves of letuce

Nicoise Salad

Ingredietns

Tomatoes 100g
French Beans, diced, cooked 200g
Diced potatoes, cooked 100g
Vinaigrette 1 tbsp
Anchovy fillet 10 g
Olives 10 g
Capers 5g
Salt & pepper

Method

1. Peel the tomatoes , deseed and cut into neat segments.
2. Mix all vegetable and add vinaigrette.
3. Decorate with anchovy, capers and olives.

Russian Salad / Salade russe

Ingredients

Carrot  100g
Turnips  50g
Frenc Beans  50g
Green Peas  50g
Mayonnaise 125 ml
Viniagrette  15ml
Potatoes 50 g

Method

1. Peel & wash the carrot, turnips , potatoes and french beans and cut into dices.
2. Cook separately in salted water , refresh and drain well.
3. Cook the peas refresh and drain well.
4. Mix all the well drained vegetables with viniagrette and then mayonnaise. 
5. Correct the seasoning . Dress neatly.