A great accompaniment to a braai.
2 carrots, peeled and grated
1 bunch celery, washed and finely sliced
15g parsley, roughly chopped
2 apples, washed, cored and finely sliced
1 tsp (5ml) Dijon mustard
1 tbsp (15ml) honey
juice of 1 lemon
¼ cup (60ml) olive oil
5g parsley, finely chopped
salt and pepper
Combine all salad ingredients into a bowl and toss together.
Place mustard, honey and lemon juice into a bowl and whisk together until combined. Slowly add olive oil, while continuing to whisk, stir in the parsley.
Season dressing with salt and pepper and drizzle over salad.
Serve as a light lunch or as an accompaniment to braaied meat.
This salad will pair well with pork – think marinated spare ribs or honey-glazed loin. The caramelized flavours that develop during cooking call for a moderate amount of sweetness in the wine and an off-dry Riesling or Chenin Blanc are both good choices. For the red wine drinker, the key is a fruit-forward wine with moderate alcohol and low tannin – new-wave Cinsaut or Grenache are good options.