Whilst you probably know all about the health benefits of salads, nutrition seems to fade into the background when the silly season ramps up. But on Christmas day, salads shouldn't be left out. They play a crucial role in the experience, bringing freshness, lightness and a visual feast of colour. Choose the right salads and you will decorate any joyous seasonal occasion.
Included below are three notable salads from our archives, each serving a different but essential purpose. There’s the crowd-pleasing slaw that everyone will be heaping on their plate, the elegant flavour punch for the adventurous foodie, and the deceptively simple, restaurant-quality side.
Just don’t forget to enjoy the process, amidst the chaos of Christmas day. Remember to take pride in creating and enjoying food that gives back in flavour and complexity. As television writer, Andy Roony points out: "One of the most glorious messes in the world is the mess created in the living room on Christmas Day. Don’t clean it up too quickly".
So choose your favourite or make all three to form a diverse and vibrant Christmas salad platter. Each dish is guaranteed to amplify the Christmas cheer.
A zesty and refreshing Christmas slaw
This is your ultimate crowd pleaser and the perfect side dish if you’re serving roast pork for Christmas lunch. It brings a fresh, zesty and unique twist on the classic coleslaw with the addition of grated zucchini and beetroot. With crunchy textures, vibrant colours and a subtle tang from the dressing, it works really well as an accompaniment to any meat dish and easily balances richer or creamier dishes. For the full recipe: click here
The ultimate whole roasted cauliflower
This ultra tasty side dish is a simple as it gets to prepare. Served on a dark plate and sprinkled with herbs and Parmesan, it looks and tastes like restaurant-quality food. To prepare, simply preheat the oven to 220°C, toss a whole head of cauliflower with olive oil, freshly chopped parsley, salt and pepper, and add an optional teaspoon of cumin. Roast for 20 minutes on a baking tray and serve finished with grated Parmesan. Place the whole head on the table and let your guests break apart the florets to their liking.