Lime and coriander coleslaw

For our recent Mexican lunch, we served mango margaritas and pulled pork that had cooked in the slow cooker for over 8 hours. These were dished up with a variety of sides – corn tortillas, guacamole, chorizo rice, grated cheese, tomatoes, sour cream and, for a little crunch, coleslaw.

But not just any coleslaw, a lime and coriander coleslaw. Where there was no cheap mayonnaise in sight – rather the salad was packed with fresh coriander and dressed with a combination of lime juice, olive oil, garlic and honey.  Resulting a coleslaw that was much lighter than its mayonnaise-laden counterpart, and with lovely fresh flavours that worked beautifully with the spicy pulled pork tortillas.

Definitely a ‘make again’ dish for our next Mexican feast!

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Lime and Coriander Coleslaw
Course Salad, Side dish
Cuisine Salad
Servings
people as a side dish
Ingredients
Course Salad, Side dish
Cuisine Salad
Servings
people as a side dish
Ingredients
Instructions
  1. Place all the salad ingredients in a bowl, and toss to combine.
  2. Meanwhile, whisk together the olive oil, lime zest and juice, honey and garlic. Season.
  3. Pour over the salad and toss until well combined.
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Poached chicken and orange salad

I have, over the years, accumulated a few kitchen ‘gadgets’ that I would now not be without. My food processor and blender get a decent workout on a weekly (if not, daily, basis) and I am in love with my garlic press and citrus zester.

Recently I added a new gadget to my collection – a spiraliser! A gadget that is in no way ‘necessary’, as such, but one that is proving to be a great and interesting addition to the pantry. I’ve spiralised zucchini for pasta, carrots and sweet potatoes for salads, and on this particular occasion – pumpkin.

On the menu? A poached chicken salad with roasted carrots and broccoli, and spiralised pumpkin. Finished with orange slices, almonds and an orange / ginger dressing.

The recipe was inspired by one I found in a Donna Hay magazine, from memory. The chicken was poached in almond milk, garlic and ginger, which was interesting in itself (and reminded me just how simple yet delicious freshly poached chicken can be). I loved the addition of fruit to the salad too, which gave the dish a wonderfully light Summer feel.

Stay tuned for more spiralised salads I suspect!

Print Recipe
Poached chicken and orange salad
Course Salad
Servings
people
Ingredients
Course Salad
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 180C and line a baking tray with baking paper. Place the broccoli and carrot on the tray, and spray lightly with oil. Bake for 30 minutes or until golden brown.
  2. Place the chicken, almond milk, garlic and 1 tbs ginger in a small saucepan. Bring to a simmer, then reduce heat to low and cook for 15 minutes. Set aside to cool slightly, then transfer the chicken to a board and shred.
  3. Heat 1 tbs oil in a frypan over a medium heat. Cook the pumpkin for a few minutes, stirring, until just softened. Meanwhile, combine the orange juice, 1 tsp ginger and 1 tbs olive oil in a small bowl to make a dressing.
  4. Divide the baby spinach, roasted vegetables, chicken and orange among serving bowls. Top with flaked almonds, and drizzle with the orange ginger dressing, to taste.
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Eggplant Tapenade Tuna Nicoise Salad

Following on from my recent “Eat the Freezer” post, I should probably pull together an “Eat the Pantry” series. For similar to my freezer, my pantry is starting to fill up with lots of bits and pieces.  Half packets of pasta, noodles, vinegars and sauces….

You get the idea.

A little while ago I came across this lovely little eggplant tapenade hiding up the back that, from memory, arrived in a gift box of edible goodies for my birthday. And while I would normally save tapenade for pasta, I had a lighter meal in mind, and so this eggplant tapenade nicoise salad came to be.

I steamed baby chat potatoes then, while they were still warm, stirred through a few generous spoonfuls of the tapenade. The remainder of the salad was built using steamed asparagus and beans, chargrilled corn, mesculin, tinned tuna and, of course, a soft boiled egg.

Despite the abundance of other ingredients, the tapenade really shined! It added lots of flavour to the salad, with no additional dressing required. And while on this occasion I used eggplant tapenade,  I think an olive or pepper tapenade would also work really well.

Print Recipe
Eggplant Tapenade Tuna Nicoise Salad
Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Instructions
  1. Chargrill corn in a pan until golden brown. Remove kernels and set aside.
  2. Steam chat potatoes for 8 minutes, or until cooked. Place in a large bowl, and while warm, stir through the tapenade.
  3. Steam the asaparagus and beans for 3 to 4 minutes, then refresh by running under cold water.
  4. Add the corn, asparagus, beans, lettuce and tuna to the potatoes, stirring gently to combine.
  5. Place lettuce in serving bowls, and top with the tuna / potato salad mixture, along with two egg halves. Season and serve.
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