Kachumbar

2 medium-sized onions chopped very fine
3 tomatoes chopped very fine
1 large cucumber chopped very fine
2 green chillies chopped very fine
1/2 bunch coriander leaves chopped very fine
Juice of 1 lemon / 2 limes
Salt to taste
1 tsp sugar
1 tsp vegetable oil
1/2 tsp red chilli powder

Mix all the vegetables together in a large salad bowl and chill.
In a small bottle (must have a tighly-fitting cover), mix the lime/lemon juice, oil, salt, sugar and chilli powder. Put the lid on and shake the bottle well to mix all the ingredients in it and dissolve the sugar.
Pour the dressing over the salad just before you are ready to eat. Mix well and serve.

Three Bean Salad

This simple and delicious recipe was given to us by one of the WFD participants.
3 cans of three bean mix, drained
1 can of sweet corn kernels, drained
1 red capsicum sliced finely
2 onions sliced finely
2 tbspn olive oil
2 tbspn white vinegar
Mix all the vegetables together. Pour the oil over the vegetables, pour over the vinegar too. Stir to combine. Refrigerate until required to serve. Serves 30

Broccoli Salad

4 cups washed and blanched broccoli florets
1/2 cup peanuts
1/2 cup raisins
1 tbsp minced onion
1 cup mayonnaise
1/2 cup sugar
1/4 cup red wine vinegar
Combine broccoli with peanuts, raisins and minced onion.
Thirty minutes before serving, combine mayonnaise, sugar and wine vinegar.
Pour over broccoli mixture and stir to combine.
Refrigerate until ready to serve.

Waldorf Coleslaw

420 g green cabbage, coarsely shredded
1 large apple, cut into bite size chunks (with peel)
80 g raisins
30 g walnuts or pecans chopped
Coleslaw Dressing
Combine cabbage, apple chunks and raisins. Add coleslaw dressing and toss gently to coat well. Chill to blend flavors. Before serving, garnish with more apple chunks (dip in salty water to prevent browning), and chopped walnuts.
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