Show filters

South African Red Salad

4th August 2017

  • 400g red kidney beans drained and rinsed
  • 8 radishes, sliced
  • 1 red onion, sliced thinly, using a wedge of it for the dressing
  • 60g peppadew peppers, diced

    For the Dressing

  • 4 tablespoons sour cream
  • 4 tablespoons mayonnaise
  • 4 tablespoons buttermilk or sourmilk
  • Juice of a ¼ lime
  • 1 garlic clove, crushed
  • 2 tablespoons coriander, chopped
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon sugar, for taste
  • 35 g microherbs, to garnish, such as micro coriander or crimson leaf


1. Mix the salad ingredients together in a large bowl and toss well.

2. Then mix the dressing ingredients together, season with salt, pepper and sugar to taste.

3. Toss the salad with the dressing, then transfer to a serving platter and garnish with micro herbs and serve.

TIP: Serve with bite sized boerewors for a wonderfully light South African lunch!

 Let us know what you think on Twitter, using #ForTheLoveOfFood