Baby Potato & Broccoli Salad

500g baby potatoes
a head of broccoli
½ cup raw cashews
2 cloves garlic
juice of 2 lemons
1 teaspoon wholegrain mustard
salt and pepper

Cut the broccoli into florets. Boil the potatoes in salted water, and steam the broccoli, until both are tender.

Puree the cashews in a blender with enough water to cover them. Scrape into a bowl. Finely chop or grate the garlic and add it to the bowl. Stir in the lemon juice, add as much mustard as you like and season to taste. Warm the dressing on low heat for half a minute in a microwave or on the stove (unless you’re a fan of raw garlic).

Drain the vegetables, cut into bite-sized pieces and toss with the dressing until well coated. Eat!

Beetroot Slaw

1 large beetroot
1 large carrot
1 small red onion
400g can chickpeas
1 orange
1 teaspoon sesame seeds
1 teaspoon honey / agave nectar / brown sugar

Peel and grate the beetroot and carrot. Peel, halve and finely slice the red onion. Rinse and drain the chickpeas. Slice the skin off the orange and cut into segments between the membranes. Add these ingredients to a large bowl, and squeeze the remaining juice from the orange remnant over them. Add sesame seeds and sweetener, and stir well to combine. Allow to stand for half an hour before serving.

Creamy Cashew Coleslaw

¼ large cabbage
50g sliced almonds
about 2 cups shredded green/white vegetables – zucchini, fennel, green bell pepper, snow peas, sprouted mung beans, kohlrabi, etc.
1 green Thai chilli (optional)
a few sprigs mint/parsley/coriander

¾ cup raw cashews
juice of 1-2 lemons
1 tablespoon honey / agave nectar
1 teaspoon Dijon mustard
1 teaspoon wholegrain mustard

Toast the almonds in a dry pan until fragrant and light golden-brown. Finely shred the cabbage and other vegetables. Finely chop the fresh herbs. Put them into a large mixing bowl.

In a blender, process the cashews with the lemon juice and sweetener until completely smooth (adding a small splash of water if necessary). Combine with the mustards, then toss the dressing with the salad. Best eaten within 24 hours.

Dillicious Potato Salad

1kg baby potatoes, red or white
1 red onion
100g baby spinach
400g can chickpeas
at least 2 tablespoons chopped fresh dill
1 teaspoon wholegrain mustard
1 tablespoon vegetable oil
juice of a lemon
1-2 teaspoons honey / agave nectar
salt and pepper

Put the potatoes in a large pot of salted water and boil gently until fork tender, then drain and allow to cool.

Halve and finely slice/dice the red onion. Cut the spinach into strips. Rinse and drain the chickpeas.

In a large bowl, whisk together the dill, mustard, oil, lemon juice plus sweetener and salt and pepper to taste.

Cut the cooled potatoes into bite-sized pieces and toss them and the other ingredients with the dressing. Serve at room temperature.

Quinoa & Couscous Salad

½ cup quinoa (preferably red)
½ cup couscous
2 teaspoons oil/margarine
400g can chickpeas
2 carrots
2 zucchinis
2 spring onions
2 tablespoons chopped fresh herbs
2 tablespoons tahini
juice of one orange (about 3 tablespoons)
juice of one lime (about 1 tablespoon)
1 tablespoon honey / agave nectar

Cook the quinoa in plenty of salted water until al dente, then drain it. Cook the couscous according to packet instructions, then add the oil/margarine and fluff with a fork. Put the quinoa and couscous in a large bowl and allow them to cool.

Drain and rinse the chickpeas and add them to the bowl. Grate the carrots and zucchini, finely slice the spring onions and herbs, and add to the bowl.

In a small bowl, whisk together the tahini, sweetener and citrus juices until smooth. Just before serving, toss the dressing through the salad. (If the dressing thickens up while sitting, add a splash of water to thin it out a little.)

Tahini Potato Salad

4-5 medium potatoes
400g can four-bean mix, or chickpeas
1 large, firm, ripe avocado
3 tablespoons tahini
1-2 tablespoons honey / agave nectar
2 teaspoons wholegrain mustard
juice of 2-3 lemons
salt and pepper

Gently boil the potatoes in salted water until tender. Drain and allow to cool.

Whisk together the tahini, sweetener, mustard and lemon juice to make the dressing. Taste and adjust flavours if necessary. If it is still too thick, add more lemon juice or some water.

Rinse and drain the beans. Dice the avocado. Cut the potatoes into bite-sized pieces. Mix gently with the dressing.

Season to taste, and serve at room temperature.


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