20 December 2017
The Best Christmas Salad Ever

We know that for most Tanda Tula guests, Christmas time is associated with snow, hot drinks, and snuggling under blankets. Basically, all things that make you warm and cosy. However, here in Africa, Christmas is one of the hottest months of the year and we tend to associate this festive season with swimming pools, long hot days and watermelon slices eaten in the shade of big trees.

With this in mind we have decided to share with you one of our favorite summer salad recipes which happens to go absolutely beautifully with a Christmas ham or roast turkey. In fact, we can almost positively say that on the 25th December this colourful and delicious salad will be on the buffet table along with a few more traditional accompaniments.

If you are next to a roaring log fire in December and a salad is nowhere near your realm of reality, make sure to put this recipe away for when the days get warmer and longer. It is simple and delicious, and will wow all your friends and family.

Savoy Cabbage with Soya Roasted Plums

Serves 4

Ingredients:

  • 4 small savoy cabbage
  • 1 med red onion
  • 1 pkt bean sprouts
  • 2 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 1 clove fresh Garlic, finely grated
  • 4 med plums
  • 4 Tbsp soya sauce
  • 1 handful fresh thyme
  • 1 Tbsp Honey 

Method:

  1. Cut the plums in half and remove the stones.
  2. In a hot griddle pan, sear the plums skin side up until the flesh of the fruit is brown.
  3. Transfer the plums into a roasting dish along with the soya sauce, olive oil, thyme and honey.
  4. Wrap the roasting dish with tin foil and bake at 160°C for 15 minutes.
  5. Slice the savoy cabbage very thinly (Julienne Slice) and place in a mixing bowl.
  6. Slice the onion (Julienne).
  7. In the same pan that you seared the plums in, fry the onions, garlic and bean sprouts. Fry until the onions go translucent and the bean sprouts have cooked through.
  8. Mix the onions with the cabbage, olive oil and sesame oil.
  9. Remove the plums form the oven and allow them to cool.
  10. Mix the plums and the roasting juices with the cabbage and season to taste. 

 

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