Best 20 African Salad Recipes

WEST AFRICAN TROPICAL FRUIT SALAD

Steps:

• Combine fruits in a bowl.
• Combine lime juice and brown sugar and add to fruits; toss to coat.
• Cover and chill at least 1 hour.
• Sprinkle with coconut.

AFRICAN SALAD

Steps:

• Combine ingredients and top with the dressing.

SOUTH AFRICAN BEET AND ONION SALAD

Steps:

• Place the beets in boiling, salted water.
• Reduce heat to low and simmer, partially covered, for about 30 minutes, or until tender. Add more water if necessary; the beets should be completely covered.
• Drain and cool.
• Remove skins from beets.
• Slice into rounds or strips 1/4" thick.
• Combine vinegar, salt and sugar in a deep bowl and stir until sugar dissolves.
• Add beets and onions and stir to coat.
• Marinate at room temperature for about 30 minutes, stirring every 10 minutes.
• Serve at room temperature.

SOUTH AFRICAN - CURRIED CARROT SALAD

Steps:

• Peel the carrots and slice thinly.
• Cover the slices with water and boil just until soft then drain and set aside until needed.
• Peel and halve the onions and slice thinly then cover the onions with boiling water and leave to stand for 15 minutes, then drain the onions.
• In a large pot add the cooked carrots and onions, white vinegar, sugar, raisins, salt, cloves and black peppercorns and bring to a boil.
• Mix the corn flour and curry powder with 1/2 cup of water.
• Now add the curry mixture to the carrot mixture and let boil for 10 minutes, stirring occasionally.
• Spoon the hot curried carrots into clean hot jars and seal immediately.

AFRICAN TROPICAL FRUIT SALAD

Steps:

• Combine fruits in a bowl.
• Combine lime juice and brown sugar and add to fruits; toss to coat. Get your hands in there!
• Cover and chill at least 1 hour.
• Sprinkle with coconut.

SOUTH AFRICAN POTATO SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool.
• Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

NORTH AFRICAN ORANGE SALAD

Steps:

• In a bowl, mix oranges, pomegranate seeds, almonds and pistachios toether.
• Microwave honey and water together for 30 seconds and stir.
• Pour honey mixture over fruit nut mixture and toss lightly until coated.
• Sprinkle with cinnamon and orange zest.
• Enjoy.

CHLADA FAKYA - AFRICAN FRUIT SALAD

Steps:

• Mix all the ingredients.
• Chill before serving.
• Top with fresh whipped cream, optional.

NORTH AFRICAN COUSCOUS SALAD

Steps:

• Add the first 14 ingredients to a non-reactive saucepan.
• Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
• Add in the bell pepper and cook for 2 more minutes.
• Take pan off of burner and add in the peas.
• Add in couscous; stir.
• Cover and let sit for 10-15 minutes.
• Add in olives; fluff couscous with a fork to mix.
• Season to taste with salt and pepper.
• Spoon onto individual plates; sprinkle with pine nuts and currants.

NORTH AFRICAN SALAD WITH ORANGE CILANTRO DRESSING

Steps:

• 1. Cook the bulgur according to package directions, adding the dates and salt just at the end of the cooking time. This helps soften the dates a bit and gives the bulgur good flavor. Cool the bulgur for 20-30 minutes for a cold salad.
• 2. In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth, removing any pieces of orange that can't be broken down any further. Add the cilantro to the smooth mixture, pulse a few times, and set aside.
• 3. Toss the cooled bulgur and dates mixture with the other salad ingredients. Drizzle or toss with the dressing. Serve immediately.

NORTH AFRICAN SPICED CARROT AND PARSNIP SALAD

Steps:

• In a small, heavy fry pan over medium low heat, toast the cinnamon, cumin, coriander and ginger, stirring constantly, until fragrant , about 2 minutes. Remove from the heat and let cool to room temp
• Peel carrots and parsnips and shred them
• n a small nonfactive bowl, whisk together the toasted spices, lemon juice, honey, harissa and 1/2 tsp salt. Slowly whisk in the olive oil until well blended to make a dressing. Taste and adjust the seasonings.
• In a bowl, stir together the pistachios and a pinch of slat. Add the carrots and parsnips, raisins, 1/2 tsp salt, several grinds of pepper and the dressing and toss wll. Taste and adjusting the seasonings. Transfer the salad to a platter or serving bowl, sprinkle with the cilantro and serve immediately.

AFRICAN-SPICED BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Steam first 2 ingredients, covered, 2 minutes. Rinse under cold water, drain well. Combine salt, ginger, cumin, coriander, nutmeg, red pepper in a small skillet, cook over medium heat 2 minutes or until lightly browned, stirring constantly. Combine spice mixture, yoghurt, and honey in a bowl, stir well. Add vegetables, toss well to coat. Stir in green onions right before serving.

SOUTH AFRICAN - ROASTED EGGPLANT SALAD

Steps:

• To roast the eggplants, preheat a charcoal or gas grill or a broiler.
• Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
• The eggplant is cooked when it is soft and looks somewhat deflated.
• Place the eggplant on a plate to cool.
• Trim and seed the red pepper, then cut into 1/4-inch dice.
• Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice.
• Peel and finely chop the onion.
• Peel and finely chop the garlic.
• Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
• Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
• Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
• Stir in the olive oil and lemon juice and season with salt and pepper.
• Serve immediately or the salt will draw out too much moister from the vegetables.

SOUTH AFRICAN SPICY MELON SALAD

Steps:

• In a small bowl, whisk the oil,lemon juice,spices and salt/pepper, allow to set in refrigerator at least 1 hour.
• Arrange watermelon chunks on individual serving plates, sprinkle with onion,parsley,mint,olives and feta, drizzle dressing on top.
• Top with almonds if desired.

SOUTH AFRICAN POTATO SALAD

Steps:

• Place eggs in a saucepan and cover with water.
• Bring to a boil and cook for 10 minutes.
• Remove eggs with a slotted spoon and set aside to cool.
• Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft.
• Drain and cool.
• Peel and chop the eggs and place them in a large serving bowl.
• Stir in the green onions.
• When the potatoes have cooled, peel and chop then add them to the bowl.
• Pour in the sweetened condensed milk and stir in the mayonnaise.
• Sprinkle parley over the top.
• Chill until serving.

NORTH AFRICAN CARROT SALAD

Steps:

• In a small skillet, heat the oil over medium heat. Saute the garlic, caraway, cumin, paprika, harissa, and sugar until fragrant, about 2 minutes.
• Remove from heat. Add lemon juice and stir. Pour over the carrots, add the herbs, and mix. Add more harissa if needed.
• Let sit for 1 hour, then add the feta and pine nuts if using. Serve.

AFRICAN COUSCOUS SALAD

Steps:

• To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown.
• Bring broth to a boil in a large saucepan. Stir in couscous, butter and cinnamon; cover and remove from heat. Let stand for 5 minutes, then fluff with a fork and let cool.
• Place remaining salad ingredients in a bowl; drizzle with dressing and toss well to coat.
• Cover and chill for at least 1 hour.
• Tangy Orange Dressing: In a medium bowl, whisk together orange juice, extra virgin olive oil, white wine vinegar, honey, salt and pepper.

CHICKEN SALAD WITH NORTH AFRICAN SPICES

Steps:

• Combine the first eight ingredients in a bowl.
• Stir well and add remaining ingredients.
• Toss well and serve.

NORTH AFRICAN CRACKED WHEAT SALAD

Steps:

• In a large bowl, combine the cracked wheat, lemon juice, and oil. Mix well. Add the tomatoes, red peppers, green peppers, cucumbers, celery, scallions, parsley, and mint. Season with the salt and black pepper. Toss well to combine.
• Cover and refrigerate for at least 8 hours, or until the wheat has softened.

SOUTH AFRICAN GREEN BEAN SALAD

Steps:

• Cook the beans in boiling water or steam until crisp tender, 6-8 minutes. Drain well.
• In a large bowl, combine the oil, lemon juice, salt, and pepper. Stir well.
• Add the onions, green olives, and hot beans and toss until coated.
• Serve immediately.