coriander Archives

Asian recipes

Hot-and-sour soup

15 minutes

Chicken recipes

Moroccan chicken-and-chickpea soup

5 minutes

Cauliflower recipes

Chickpea-and-cauliflower curry

30 minutes

Corn recipes

Paptert

30–40 minutes

Breakfast recipes

Masala steak omelettes

40 minutes

Fish recipes

Harissa-battered hake

1 hour 10 minutes

Air-fryer recipes

Air-fryer wraps

4–6 minutes

Fish recipes

Tiger’s milk hake and noodles

15 minutes

Chicken recipes

Chicken kalya

30 minutes

Asian crunch salad

Difficulty Easy

Ingredients

600 g Woolworths free-range chicken frikkadels
2 T tangy mayonnaise
2 T soya sauce
¼ cup sesame or olive oil
1 T lime juice
1 x 350 g pack Woolworths rainbow slaw
¼ cup coriander, chopped
1 spring onion, thinly sliced
1 t sesame seeds, toasted
coriander, to garnish (optional)

Method

1. Cook the frikkadels according to package instructions and allow to cool slightly.

2. Whisk together the mayonnaise, soya sauce, sesame or olive oil and lime juice to make a dressing.

3. Toss the rainbow slaw, spring onion and coriander with the dressing until evenly coated.

4. Top with the frikkadels and garnish with sesame seeds and coriander if desired.

Cook's note: Suitable snacks to add to your lunch box

Pineapple or melon snack cup
Mint mojito soda
Chicken samoosas
Small yoghurt tub

Find more salad recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones

Spinach lasagne

Kung pao chicken

Durban fish curry

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

Spicy apple, carrot and cucumber salad

Hot-and-sour soup

Moroccan chicken-and-chickpea soup

Chickpea-and-cauliflower curry

Paptert

Masala steak omelettes

Harissa-battered hake

Air-fryer wraps

Tiger’s milk hake and noodles

Chicken kalya

Asian crunch salad

Asian crunch salad

Ingredients

Method