This is more a method than an exact recipe, and is best made in summer when herbs are abundant and at their best.
Use any rice of your choice, though I think brown rice has the nicest flavour for this dish. Boil, drain, rinse again and drain thoroughly. Dress with a simple oil and lemon vinaigrette (with or without garlic as you prefer), and lots of chopped herbs of …
May be served at room temperature or chilled – I like it best served chilled. It can also be kept overnight in the refrigerator. One of many variations of the Sweet Moroccan Carrot Salad. …
This a wonderfully fresh-tasting cabbage salad, that is outstanding as an accompaniment, and also as part of a first course of assorted salads – Moroccan style. …
Serve at room temperature – chilling spoils this salad, so it should be made and eaten on the same day. …
This salad must be served at room temperature, and is really at its best if served within a couple of hours of being made. …
For a more casual look, you could just pour the dressing over the salad, toss it all together carefully, and serve. …
This is the most basic of recipes – feel free to experiment with it. I just think that it is such a delicious and refreshing salad as is, that I don’t really want to play around with it too much. …
Like it or not, this is the quintessential South Africa salad to serve with a braai. …
This salad doesn’t need to marinate, but may be made a couple of hours ahead, if necessary. …
