Fancy Pants Coleslaw

If you are of a certain age in Australia, you grew up with Coleslaw, a creamy dressed salad of shredded cabbage. Well, Ottolenghi has taken Coleslaw to the next level, of course he has, with this Fancy Coleslaw. It shreds carrots, fennel, cabbage, red capsicum and radicchio for a very special salad.

After all of that shredding and chopping, you’ll have a huge bowlful of fresh and refreshing vegetables – the ideal antidote to all the fats, carbs and general debauchery of the holiday season. It is a healthy and nourishing salad, but also over-the-top delicious.

The creamy dressing for this salad is made with mayo and yoghurt. NOTE that I make an Eggless Mayo which is already mustardy and sweet, so I adjust Ottolenghi’s dressing accordingly (less or no extra mustard and only a little honey).

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest round of posts featuring recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely.

Similar recipes include Waldorf Salad, Wombok and Radish Salad, and Chilli Cabbage.

Browse all of our Cabbage Salads, and all of our Salads. Our Ottolenghi dishes are here. Or browse our Mid Summer dishes.

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Fennel and Fig Salad with Vin Cotto

It is fig season! And I am cozying up to my neighbour who has 2 huge fig trees. So far, no luck in getting those ripe goodies, but luckily my green grocers are carrying both green and black figs.

Symbols of Autumn, figs begin to ripen in late Summer, and they star as one of the great delicacies until late Autumn. They are so luscious, the first ones of the season must be eaten raw. As the season moves on, they can be baked, fried (yes!), roasted, grilled, poached, made into jam, cooked into tarts, or pickled. They are also wonderful in salads.

This salad is best for the darker figs. Green ones are so delicate in flavour they cannot carry the Vin Cotto. The combination of the sweet flavour and yielding texture of the figs with the aniseed crispness of the fennel is divine.

Figs really do make excellent salads, if there are any left over from eating them as they are, or perhaps from making fig jam. They pair so well with almonds that many salads feature that pairing. Try Fig Salad with Almond Dressing, Fig Snack with Gorgonzola, or Figs with Rosewater and Almonds.

Similar recipes include Baked Figs with Cheese and Honey, Figs Baked with Thyme, and Fig and Pecorino Salad.

This salad pairs the figs with Fennel. Are you looking for more fennel recipes? Try Fennel Salad with Fresh Prunes, Grilled Fennel with Mozzarella, or Fennel and Apple Salad.

All of our Fig recipes are here, and all of our Fennel dishes are here. Feel free to browse them. Or take some time to explore our large range of wonderful, tasty Salads. Or simply browse our Late Summer dishes.

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Bhindi Raita | Crispy Fried Okra in Yoghurt

Yoghurt is such an important part of the diet in many parts of India, and it is often a part of every lunch and dinner meal. Sometimes served as is, and often mixed with a vegetable, there are many ways to ensure yoghurt, spices and vegetables have an increased presence in the daily diet.

This recipe is terrific, with the combination of textures and flavours. It can be served as both a raita (yoghurt dish) or as a side dish – okra in a yoghurt sauce.

This dish is from the beautiful Yamuna Devi’s Lord Krishna’s Kitchen, a real bible of Indian dishes. She suggests that this dish is served with Spiced Potato and Pea Samosas with Sweet and Sour Tamarind Sauce, for a light lunch or snack, and with Toor Dal Kitchari with Mixed Vegetables for a more substantial meal. Delicious!

Are you after more Okra dishes? Try Spicy Dried Okra, Malaysian Lemak-Style Vegetables, and Moru Sambar with Okra.

Or do you want to try more Yamuna Devi recipes? Try Spicy Eggplant Rice, Golden Turmeric Rice, and Chickpea, Almond and Sesame Spread.

We have more Raita recipes. Try Carrot Raita, Spinach Raita, and Three Different Raitas.

Or browse all of our Okra dishes, all Raitas and all of Yamuna Devi dishes. All of our Indian dishes are here. Or simply explore our Late Autumn collection of recipes.

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Avocado and Black Bean Salad with Green Tomatoes

Black Beans are so good and great in Summer as they add a little more substance for cooler days without feeling heavy and too wintery. If you haven’t used them before, they are a good stock item in your pantry. We are not keen on too many cans in our pantry, but black beans have joined the tomatoes, coconut milk and chickpeas (for emergencies).

Here we pair black beans with avocado and feta for a creamy salad that zings with lime juice.

We also add green tomatoes. What??, I hear you ask. Green tomatoes are a magnificent slightly sour and very crunchy ingredient ideal for salads, especially those with Mexican or South East Asian overtones. They are used extensively in parts of the world but not much in the English-speaking world. You may have seen the film Fried Green Tomatoes at the Whistle Stop Cafe (or not), but the use of green tomatoes extends far beyond being crumbed and fried (as delicious as they are). Try them in Indian dishes too, as a replacement for, or along side, the usual souring agent in the dish (tamarind, lime or lemon juice, dried pomegranate seeds, kokum, golpar, sour grapes, verjuice, etc). There are parts of the world that use sour to great effect in their cuisines – Persia and India come to mind.

I hope you enjoy this salad, it is very very good.

You might enjoy some other Black Bean recipes. Have a look at Turtle Bean Soup, and Black Bean and Cabbage Salad with Orange Dressing.

Try some Bittman SaladsCucumber and Avocado Salad with Asian Dressing, Wombok and Radish Salad with Peanut Dressing and Artichoke Hearts with Feta Salad.

All of our Black Bean recipes are here, and our Avocado Recipes here. Salads are all here (there are a LOT), and Bittman Salads here. Or take some time to explore our easy Late Summer Recipes.

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Celery Salad with Sour Grapes and Burrata

They say that Burrata is the best thing since sliced bread. And certainly it is very very good. A delicious mozzarella shell filled with thick cream. Has your mind gone to heaven? Indeed. It is simply the dreamiest. Creamy, luscious – burrata is Italian for butter, if that gives you any clues on how beautiful it can be.

Burrata is quite difficult to find here, in our little outback town of Adelaide. Not so in other cities, where it perches on the shelves of every supermarket. I had to search hard to find it within reasonable driving distance of my home. It took some time – distributors and cheese makers were not willing to help – I contacted several – but persistence paid and I found a reliable source not far from my work. That is Adelaide for you.

One of the great things about Burrata is that it is perfect for replacing coddled or poached eggs in salads. Thus for those who, like me, avoid cooking with eggs, the creaminess of the interior with the soft mozzarella coating brings that something that soft cooked eggs give to salads and baked dishes.

Celery salads are so rare, but I love one particular recipe, it is my favourite use of celery. I have modified it here to include the burrata. I hope you enjoy it. The origin is an Ottolenghi salad but the recipe keeps morphing into a dish that is appearing more and more often on our table.

Oh, and the other ingredient that is introduced in this salad, is Sour Grapes. Yes, I know, you all know those who are always full of sour grapes. But, it is also an exciting ingredient. Preserved sour grapes can be found in jars in Middle Eastern and Afghani groceries. They taste sour and briney, and a little like capers and caper berries. They are great in salads and in dishes where a sour taste is called for to balance other flavours. Pick some up today (or use capers in place of the grapes).

Similar recipes include Purslane Salad with Herbs and Burrata, Celery Yoghurt Salad, Nashi Pear and Celery Salad, and some Simple Celery Salads.

Browse our Celery Salads and all of our Celery dishes. Our Burrata dishes are here.  Or explore our Mid Summer dishes.

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Mango and Pineapple Salad

In India, on one trip, a travelling companion remarked that India did not have dishes of fresh vegetables and greens, like salads and simply cooked vegetables. It was a surprising statement from a person who was not unused to India, but it does show that the most commonly publicised dishes are not the fresh, uncooked or quickly cooked dishes. I may have been more fortunate that that person, eating in the homes of friends in India and spending time in their kitchens. Salads are eaten all over India – they are different to Western tossed or composed salads, but they are fresh and beautiful.

An Indian salad will contain raw or briefly cooked vegetables, fruits, sprouted lentils, and spices. They can also contain grains such as puffed rice or poha (flattened rice). Cooked lentils and beans can be briefly stir fried with spices, coconut and herbs. Vegetables and fruits can be stirred into yoghurt and dressed with sautéed spices.

Salad dressings are not used per se, but flavours are balanced with spices and coconut.  When fruits are used, or vegetables like cucumber and jicama, it can be simply spiced by mixing with chaat masala, black pepper and some lime juice.

So today, a salad of fruits with spices and peanuts. It is gorgeous, spicy and with a tang of mustard. I came across the recipe somewhere some time ago, and make it when pineapples are sweet and mangoes are available. There are many different types of mangoes in India, pineapples too. Today, I have used a sweet, green mango, but others with firmer flesh and tarter flavour can also be used. It is a great salad to serve with fiery food, or as part of a Summer lunch outside under the gum trees.

Similar dishes include Black Gram Sprouts Sundal, Cucumber Pachadi, and Kachumber.

Browse all of our Indian Salads, and all of our Salads. Our Mango dishes are here, and our Pineapple dishes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Roasted Chilli Sweetcorn Salad and Feta

Welcome to Sweetcorn Season. Mostly we eat the whole corns raw – the sweetness is most intense when it is raw. We nibble away at those juicy corns, getting the skins stuck between our teeth and occasionally finding one of those long sweetcorn hairs in our mouths. But, boy, they are juicy and best eaten like this outdoors.

Sometimes we steam them and slaver them in butter. This is how we ate them as children. Later on I learned to add coarsely ground black pepper. Still later we added chilli and lime juice. And I began to roast them rather than steam them, covering them in their natural wrapping and throwing them on the BBQ or indoor grill. Even later, I learned to cook them as they do for Indian Street Food.

Just occasionally, we remove the cooked kernels and pop them into salads, or make sweetcorn salads in their own right. This recipe today is such a sweetcorn salad, one with the Mexican tangs of chilli and lime juice.

You might like to also try Sweetcorn Sundal (an Indian salad), Tomato and Sweetcorn Soup, or a similar cold soup.

Other salads that might take your fancy include: Cherry Tomato Salad with Soy Dressing, Asparagus Salad, or Buckwheat Salad.

You can browse all of our Sweetcorn Recipes, our Salad recipes, or take some time to check out our Late Summer Recipes.

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Watermelon Salad with Mint and Olives

Well, watermelon has this household hooked in the Summer hot weather – that luscious pink colour going looking so good in the heat, and the juices running down onto one’s plate (or down one’s chin). Eaten with a sucking noise, to extract every piece of juice, it cools and supplies a sugar energy boost at the same time.

It is so good to slice it, take it outside and eat with ones hands, the rind still on, gnawing at it to get the last of the pink bits. Or cut into cubes, more delicately eaten with a fork, popping ice-cold cubes into our mouths with regular automatic movements of fork to cube to mouth and back again.

Today we mix it with feta, such a good mix, some onion, mint and olives, for a quick salad. I have some creamy feta from the local Afghan shop, so creamy it can be spread onto flatbread for quick snacks. But today I managed to save some for the salad.

We have a collection of Watermelon Salads for you to explore – we brought together all our favourite salads in one post.

Similar recipes include: Watermelon Juice with Ginger and Mint, Watermelon and Peach Salad with Basil, and Haloumi and Watermelon Salad. All of our Watermelon Salads are here, and all of our other Watermelon recipes are here.

You might like to look at other Feta recipes. Perhaps try Artichoke Hearts and Feta Salad with Tomatoes, Du Puy Lentils with Feta and Tomato, or Rustic Tomato Soup with Feta.

You could browse all of our many Salad recipes. Or take some time to browse our Mid Summer dishes.

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Spicy Red Radish and Watermelon Salad, Thai Style

Radishes have been called the Unsung Hero of the Vegetable world. This year I began growing them in my newly formed vegetable patch. Easy and quick to grow, they are featuring more and more in my dishes. They add spice, texture and colour.

Radishes come in a range of colours – white, red, green, purple or black (or anything in between); they can be round, oval or long, big or small, and taste anywhere from mild to peppery. They are versatile vegetables that can be eaten raw or cooked.

Here they are paired with watermelon, a fruit of summer that I love to use in salads, as well as drinking its juice, or simply eat on very hot days, in the garden, spitting its seeds, Australian Style, into the garden (and then they appear next year as seedlings!).

We have a collection of Watermelon Salads for you to explore – we brought together all our favourite salads in one post. Or perhaps try these recipes: Watermelon Salad with Mint and Olives, Watermelon Juice with Ginger and Mint, Watermelon and Peach Salad with Basil, and Haloumi and Watermelon Salad.

You might also like these Radish dishes: Cucumber and Red Radish Slightly Pickled Salad, Spicy Radish Salad with Coconut Milk, or Jicama, Red Radish and Green Mango Salad.

Browse our Watermelon Salads, all of the other Watermelon recipes, our Radish Salads, and all of our other Radish Recipes. Check out our many Salad recipes, or our S. E. Asian recipes. Or explore our Mid Summer dishes.

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Green Tomato and Pineapple Salsa

Is this a salad, salsa or relish? I am not sure, but this dish has to be made as it is delicious. There is something about green tomatoes that is addictive.

I am lucky that my green grocer has green tomatoes, and also we have some (not many this year) from our vegetable garden. Failing this, talk to your green grocer and see whether he can get some in for you.

The crunch of the tomatoes with the sweetness of the pineapple and the freshness of the herbs is so Summery! Think hot days, and picnics in the park. Perfect. It is also wonderful as an accompaniment in sandwiches and wraps.

Similar recipes include Mango and Pineapple SaladGreen Tomato and Mozzarella Salad, Green Tomato Salsa with Chilli and Coriander, and Green Guava Salsa.

Browse all of our Green Tomato dishes and our Pineapple recipes. Our Salsas are here and Relishes here. Or explore our Mid Summer recipes.

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Black Bean and Cabbage Salad with Orange Dressing

An Autumn and Winter salad, this one. Cabbage, fresh can crisp, with black beans and an orange juice vinaigrette. It’s refreshing and filling at the same time, making it perfect for either lunch or dinner.

Cabbage is often paired with caraway seeds, but if you are not a caraway lover, do what this salad does – use cumin instead. The flavour is different, but a similar bite to the flavour is there, and it pairs just as well.

Neither cabbage nor black beans are seen often in this kitchen, so it is nice to bring them together here.

If you are looking for other Cabbage recipes, try Chilli Cabbage, Cabbage Thoran, Kimchi, and Napa Cabbage and Radish Salad.

Similar recipes include Black Bean and Avocado Salad with Green Tomatoes.

Are you looking for other Salads? Try Mung Bean and Baked Carrot Salad, Fennel and Apple Salad, and Moroccan Carrot Salad. Or Creamy Salad Dressing, without Eggs.

You can browse all of the Cabbage Recipes here. Take some time to browse our many many Salad recipes, or our easy Mid Autumn recipes.

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Slightly Pickled Beetroot Salad with Mustard

Picking and cooking beetroot straight from the garden is so good – the beets have an intensity of that earthy flavour that is unbeatable. It is my favourite vegetable at the moment.

The beetroot is slightly pickled and mixed with mustard. You can make your own mustard if you like, it is rather nice, but do so a couple of days before making this salad. It needs to mature for a few days.

This dish can be served as a salad, or on a bed of spinach cooked with garlic and lemon juice, or as a vegetable side dish. The colour of the beets is quite delectable.

You might also like to explore Beetroot and Yoghurt Salad, Chilled Beetroot Soup, Beetroot Salad with Honey Ginger Dressing, or Warm Beetroot and Carrot Salad.

Take time to browse all of our Beetroot Recipes here, and our treasure trove of Salad Recipes. Or simply indulge in our easy Mid Summer dishes.

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Waldorf Salad, Sort of

We delve into the Ottolenghi library again for today’s salad, and it is this twist on the Waldorf Salad that takes our fancy. With some red cabbage sitting neglected in the fridge, it is an ideal way to put it to use.

Ottolenghi twists up the classic Waldorf Salad, created by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria, and we make some changes too. Our changes are to accommodate readily available ingredients and our preference for eggless mayonnaise. Healthy and tasty, what could be better?

Similar Salads include Black Bean and Cabbage Salad with Orange Dressing, Celery Yoghurt Salad, Fennel, Potato and Tomato Salad with Mustardy Yoghurt, and Quick Tomato Salad with Mustardy Mayo.

Browse all of our Salads, and all of our Cabbage dishes. Our Ottolenghi recipes are here. Or explore our Early Summer dishes.

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Cucumber, Feta, Mint and Dill Salad

Quick salads, they make my heart beat faster. Quick, tasty salads faster still. Salads with the creamy, beautiful feta from the local Afghan shop, that is almost a heart attack! Here is your 3 minute salad, plus one more minute to slice up the crusty bread or tear the tafftoon or Nan-i Afgani flatbreads into bits and set up your place under the tree outside for a perfect light lunch.

Similar recipes include Parsley and Barley Salad with Marinated Feta, Broad Beans with Feta and Preserved Lemon, and Artichoke Hearts and Feta Salad with Tomatoes.

Browse all of our Feta dishes and all of our Salads. Our Middle Eastern recipes are here. Or browse our Early Summer dishes.

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Red Radish and Broad Bean Salad

Here we are with broad beans again (my favourite), and paired with radishes. Both are so easy to grow, so this really is a from-the-garden salad. But when broad beans are out of season, use frozen ones. You can make the all-too-short broad bean season last longer this way.

A friend living in Tasmania still picks Broad Beans at the end of December, so if you are in a cooler climate, how good is it to have broad beans through mid Summer. I still have a few on my bushes, not many, but enough to make the occasional meal.

Light, refreshing and perfect for a warm weather day, this recipe can also be a light lunch with some beautiful flat bread and maybe a wedge of pecorino cheese. It brings together my two favourite ingredients of Spring – Broad Beans and Radishes. It’s another Ottelenghi beauty.

Now to the question of whether to double peel the broad beans. While very young pods can be cooked and eaten with the beans, this is not the recipe to try that. Should you peel the individual beans? It is a personal preference. I almost always peel them, but younger beans can be eaten as is. I find popping broad beans out of their individual skins can be meditative, and I prefer the taste and texture of peeled broad beans. But many people can’t be bothered. If you’re one of the latter, skip the skinning stage – you’ll need to cook the beans for a minute longer and you will lose the light texture of the naked beans.

You might like other Broad Bean recipes – try this Tawa Broad Beans, and Five Bean Salad.

Are you looking for Radish recipes? Try Chinese Cabbage and Red Radish Salad with Peanut Dressing, and Red Radish and Green Mango Salad.

Our Radish recipes are here and Broad Bean recipes here. Take some time and explore all of our Salad recipes, and explore our Easy Early Summer dishes.

Continue reading “Red Radish and Broad Bean Salad”