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Beetroot, red bean and tuna salad

15 minutes

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Crunchy chicken salad

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Bashed potato salad

15 minutes

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10 minutes

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Crunchy no-raisin coleslaw

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Caramelised butternut-and-beetroot salad

40 minutes

Beetroot recipes

Hasselback beetroot

35–45 minutes

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Grilled broccoli salad

20 minutes

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25 minutes

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45 minutes

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Iceberg wedge salad

Iceberg wedge salad

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ freezing time

Ingredients

2 heads iceberg lettuce, quartered

For the dressing, mix:

½ cup rice vinegar
2 limes, juiced
10 spring onions, finely chopped
2 t garlic, crushed
1 T palm sugar or honey
1 T fish sauce
1 T sesame oil

Method

Place the lettuce wedges in a Ziploc bag and freeze for 30 minutes. To serve, place the lettuce on a platter and drizzle over the dressing.

Find more salad recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Beetroot, red bean and tuna salad

Crunchy chicken salad

Bashed potato salad

Caesar salad

Crunchy no-raisin coleslaw

Caramelised butternut-and-beetroot salad

Hasselback beetroot

Grilled broccoli salad

Fennel-and-radish salad

Mixed bean salad

Exotic tomatoes with baba ghanoush

Iceberg wedge salad

Iceberg wedge salad

Ingredients

Method