Rainbow Coleslaw with Yoghurt Dressing

Just because the weather cools doesn't mean you can't still enjoy delicious salads

Rainbow Coleslaw with Yoghurt Dressing
As seen in HOLISTIC BLISS magazine

Bring some dazzling colour to your winter meals with this delicious, healthy salad the whole family will love.
Ingredients

Rainbow Coleslaw
• ¼ red cabbage, shredded
• 2 carrots, grated
• 1 red capsicum, thinly sliced
• 1 yellow capsicum, thinly sliced
• ¼ cup fresh snow peas, tipped and thinly sliced
• 1 red onion thinly sliced
• 1 red beetroot grated
• ¼ cup green beans, thinly sliced
• ¼ cup kale, finely chopped
• 1 pink lady apple, core removed and grated
• ½ cup walnuts, lightly toasted.

Yoghurt Dressing
• ½ cup natural yoghurt ( I use Maleny Dairies natural yoghurt)
• ½ lemon, juiced
• 2 teaspoons mustard
• 1 teaspoon honey

Method
• Combine dressing ingredients in a bowl, taste, adjust to personal preference if needed and set aside. You can also add some cracked black pepper here.
• Mix together all coleslaw ingredients except the beetroot and walnuts with the dressing.
• Just before serving gently fold through the beetroot, place rainbow slaw into a serving dish and then top with the walnuts.
• Serve.

Notes
• A beautiful, healthy coleslaw just bursting with colour, freshness and flavour.
• Perfect for entertaining, picnics and parties.
• This dish is really popular with kids because it is so bright and colourful. Great for lunchboxes, though you might want to leave out the onion from their portion.
I recommend sending it dry with the sauce in a glass bottle or container and letting them add it and mix it through to keep the salad nice and fresh and crisp and not soggy.
Try serving with freshly chopped avocado and macadamias.


Recipe and photography (c) Author Rebecca Mugridge

RECIPE - Smoked Trout with Pomegranate, Avocado & Coriander Salad

Smoked Trout with Fresh Avocado and Coriander Salad
This is a stunning salad. It looks impressive and it tastes incredible! I used the beautiful Sunshine Coast Noosa River Smoke House smoked trout, but any good quality smoked trout would be beautiful in this with the fresh greens and a crunch of pomegranate. Perfect for a dinner party, date night, dish for a BBQ, hot Summer's night or just a really healthy and delicious dinner. Serves 4.

Ingredients
• 1 piece Smoked Trout
•  Balsamic Vinaigrette (I used Sunshine Coast made Tomarata Sensual Rosella balsamic)
• 3 stalks Celery, cut on the diagonal
• 1 Red Onion, chopped
• 4 Tomatoes, chopped
• 1  packet Lettuce mix (I used Ironbark here)
• 1 cup Baby Spinach leaves
• ½ cup fresh Coriander leaves
• 2 small Lebanese Cucumbers
• 1 fresh Pomegranate
• ¼ cup Flaked Almonds



Method

Violet eating pomegranate seeds
while mum makes the salad!

• Toast flaked almonds by putting in a moderately hot, dry frying pan until lightly brown, stirring constantly, set aside to cool.
• In a bowl combine lettuce mix, baby spinach leaves, coriander leaves, onion and tomatoes.
• Cut Lebanese cucumbers in half, remove seeds with teaspoon and cut into half moon shapes.
• Cut pomegranate in half, remove seeds (HINT to remove seeds easily hit pomegranate with wooden spoon underneath, this will loosen the seeds, ensure not to include membrane as is bitter.)
• Combine salad mix, cucumber, celery, avocado, onion together.
• Flake trout into salad mix.
• Gently toss together.
• Arrange on serving platter sprinkle pomegranate seeds and the flaked almonds over the top.
• Serve with Tomarata Sensual Rosella Balsamic Vinaigrette.

Notes
• Perfect for a dinner party, very decorative.
• Beautiful light, healthy dinner.

Loving them!

• Pomegranates have many health benefits.



Toddler Tips
• This is tasty salad suitable for all ages, the pomegranate especially is very appealing to toddlers and children.

As you can see >>>

My kids, especially my toddler LOVES fresh pomegranate >>>

Not a peep was heard, as she happily munched away,
during the recipe photo shoot ;)

And then ate an adult sized serving. This salad recipe is one of my kids favourites.

This recipe  was created by me for the Maleny Supa IGA Local Product Local Recipe - card series with Rebecca Mugridge. Free to collect in store and you can see the whole series on their website. 

RECIPE - Macadamia Mustard Potato Salad

Potato salad is always a hit and this one is just delicious. Using local Sunshine Coast macadamia mustard created by Country Harvest that you can find at the Maleny Supa IGA. This mustard is seriously AMAZING and has the most beautiful flavour, making this dish come alive. Perfect to bring to a bbq, serve at a dinner party or great as a side dish with dinner.

Ingredients
1kg new or chat potatoes, quartered
1 cup baby spinach leaves
¼ cup fresh coriander leaves
¼ cup macadamia nuts, toasted
1 lemon
¼ cup low fat mayonnaise
1 tablespoon olive oil
2 teaspoons honey
2 tablespoons macadamia mustard (Country Harvest – Terra Australis)
Salt and freshly cracked pepper

Method

• In a saucepan place potatoes and fill with cold water until all potatoes are covered. Bring to the boil and then simmer until potatoes are just cooked, drain
• In a bowl combine olive oil, mustard, lemon juice, honey and mayonnaise, whisk together.
• Line a serving dish with the fresh spinach and coriander leaves
• Toss the potatoes gently through the dressing in the bowl and arrange on top of the leaves
• Sprinkle with the macadamia nuts
• Serve

Notes

• You can intensify the flavour by increasing the mustard and lemon juice. Add some finely sliced and cooked bacon or vegetarian sanitariam rashers for a different twist.
• Through some freshly chopped spring onions and thinly sliced red capsicum through the potatoes before placing onto the dish for some extra colour.
• Use sweet potatoes instead.

Toddler Tips

• Make them a toddler appealing version using whole baby potatoes and serve with boiled free range eggs, cherry tomatoes, capsicum slivers and fresh greens.

This recipe is from the collectible Maleny Supa IGA Local Product Local Recipe - recipe cards.
You can pick up the recipe cards in store from their stand by the trolleys.
These recipe cards promote and celebrate local Sunshine Coast products, producers and our region.

Maleny IGA makes it easy for you to support locals.
*Maleny IGA has in-store local supplier shelf labelling.
*Online shopping & home delivery across the sunshine coast with easy local supplier tags.
*Weekly local recipe card using local ingredients by local Author Rebecca Mugridge available in-store & on our website.
*Regular local product demos & tastings.
*CBC Program - 2012 raised $144,000 for local charities.
Maleny Supa IGA • 26 Maple St, Maleny • Ph: 5494 2257
Recipe & Food Image Photography ©RebeccaMugridge2012

A Sensational Salad Recipe

Woodford Fresh Salad with Preserved Lemon Dressing

"Salads are the perfect way to enjoy fresh ingredients like this super easy yet delicious recipe using gorgeous salad greens by Ironbark Hydroponics drizzled with Evoo Preserved Lemon Balsamic Dressing by Fat Hen Farms and thrown in with some creamy Maleny Cheese Feta and Olives Direct stunning olives.
All gorgeous ingredients available fresh and ready to liven up your diner table at the Maleny Supa IGA, who also deliver across the Sunshine Coast.

Ingredients

Ironbark Hydroponics Lettuce Mix
Fresh Coriander
Fresh Parsley
Fresh Basil leaves, torn
Fresh Kale leaves, torn
Fat Hen Evoo Preserved Lemon Balsamic Dressing
Maleny Cheese Feta
Fresh Tomatoes
Cucumber
Sunflower and Pepita seeds
Olives Direct Kalamazoo Olives

Method

In a bowl place salad greens, parsley, kale and coriander, tear it all lightly and dress with the Evoo Preserved Lemon Balsamic Dressing.

Arrange leaves in serving dish or bowl.

Cut cucumber into long, thin slices, removing seeds.

Cut feta into long, thin slices.

Chop tomatoes into segments.

Arrange the feta, cucumber, tomatoes and olives on top of the greens and sprinkle the seeds on top..

Serve!

Notes

There are different Fat Hen dressings - try a few

different varieties.

Serve alongside your next BBQ.

Beautiful with seafood or a fish dish.

Toddler Tips

My toddler and 6 year old really loved this salad and the dressing.
Make it bite-sized friendly with smaller pieces, including the greens, so it’s easier for them to eat. Perfect for a tasty lunch or you could also serve with baked fish and roast potatoes.

This is a wonderful recipe to make together over the school holidays.

Make it a fun event by sourcing the ingredients together, making it together and then serving it to the family.
 They will just love being involved and being very proud of their tasty creation!

 Get kids excited about healthy eating with quality ingredients and cooking together.

This salad was a huge hit at the Maleny Supa IGA taste testing in October!

This recipe is from the Maleny Supa IGA's Local Product Local Recipe - recipe cards which are available to collect, free, in store from their Deli counter and a new one is released each week and al ingredients from the recipe cards are available in store.

One boy even went for seconds as pictured in the photo here (courtesy of the Maleny Supa IGA)

Prawns with Mango & Carrot lettuce cups salad

AS SEEN in the Sunshine Coast Daily - 2013

Looking for something fresh and tasty to serve for Christmas Day or a great dish to entertain friends and family at your next diner party? Or just a beautiful dinner or lunch idea for the family?

Fresh, light, healthy and looks gorgeous

Try my recipe Festive Prawns with Mango  & Carrot Salad served with either my apple cider cinegar lemon dressing or for Sunshine Coast people who are ok with sugar try the lovely Lime & Ginger Dressing by Pomodora's

Happy cooking!

Ingredients

• 4 large green prawns per person
• 1 whole head lettuce
• wooden skewers
• 2 ripe mangoes, sliced
• 1 small red onion, thinly sliced
• 1 large red chilli, deseeded, chopped
• 2 cups Woodford baby spinach leaves
• 2 carrots, cut into matchsticks
• 2 stalks celery cut thinly on the diagonal
• 1/2 cup shredded coconut
• 1 tablespoon sesame seeds
• 2 limes
• Pomodora's ginger & lime dressing

Bek's Apple Cider Lemon Dressing

• 1/2 cup apple cider vinegar
• 1 lemon
• 1/4 cup good olive oil
• honey to taste
• chili to taste
• I find this dressing is different for everyone, tweak the quantities until the flavour is just perfect for you - its beautiful!

Method

• Soak skewers for 30 minutes
• Toast coconut by placing in a dry medium heat frying pan, stirring lightly browned, set aside.
• Gently combine carrot, celery, spinach, mango, coconut, chilli and sesame seeds in a bowl, gently toss.
• Lightly salt and then cook skewered prawns in frying pan or on BBQ, 2-3 minutes.
• Wash lettuce and pull of cups for serving salad in, arrange on plates, 1 per person - see notes.
• Fill each cup with carrot and mango salad, garnish with a little extra coconut.
• Place 2 cooked prawn skewers on each plate alongside lettuce cup.
• Serve with a lime wedge and a small side of the Pomodora's dressing for drizzling over the prawns and salad.

Notes

• To remove a lettuce cup - cut 3-4 cm off the bottom of a whole head lettuce. Hold under running water until cups (leaves) come loose, remove an discard outer leaves and use inner leaves (cups), drain.
• Use an iceburg lettuce for a more traditional, crunchier version or any whole head fancy lettuce for a decorative dinner parties, different lettuces for different effects.
• halve quantities for entree`and use small as possible lettuce cups.
• Easy entertaining, perfect for BBQ's, picnics and hot days.

My Lily

Toddler Tips

• Get the kids excited about salad, serve in very small child hand sized lettuce cups for easy, fun eating.
• Leave out chilli from their portion.
• Remove points on skewers.

I am also VERY excited to share that this was my
first recipe printed also in a newspaper, as it appeared in the Sunshine Coast Daily!

This recipe was one of my commercial recipe creation projects for client Maleny Supa IGA.
Maleny Supa IGA have an extensive range of gorgeous local Sunshine Coast products and I created the recipe and all the photography for their collectible Local Products Local Recipes - recipe cards

Rebecca xx

2 RECIPES Haloumi Bread Salad & Zucchini & Chia Seed Chocolate Cake

Thanks to some gorgeous ingredients from the Sunshine Coast's Maleny Supermarket
I got the chance to create with a stunning and award winning locally produced Buffulo Haloumi Cheese!

This cheese has been in many magazines and is on the menu of many top restaurants in Australia.

Haloumi is an exciting cheese and for those on the Sunshine Coast like me you may have seen a local, award winning buffalo haloumi featured on the cover of Hinterland Times with local cheese maker Trevor Hart and his award winning haloumi.

If you aren't on the Sunshine Coast you can of course use any good haloumi you might find at your local delicatessen or supermarket.

If it is a cheese you already love or maybe one you have never tried before this recipe really makes it shine!

This is my delicious Zesty Salad with fried Haloumi and Olive Oil Topasted SourDough Bread Croutons.

An easy and very tasty dinner or lunch.

Ingredients:

• 200 g Haloumi, sliced 1cm thick
• 2 slices organic sourdough bread, slice into 1cm x 3 cm pieces
• Assorted salad greens, (include some bitter greens, baby spinach leaves, finely shredded kale, fresh herbs)
• 1 medium red onion, slices thinly into circles
• 1 small cucumber, sliced
• 2 really ripe tomatoes, chopped into big pieces
• ½ lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Black pepper to taste
• Extra olive oil for the croutons
• paper towel to drain the haloumi

Method

• In a large bowl combine bread, tomato, cucumber, onion and salad greens
• In a small dish mix together olive oil, vinegar and lemon juice, taste and adjust quanities until you get just the right flavour for your palate. (add some fresh chili if desired)
• Heat a little oil in a fry pan on a medium low heat. (I use Neoflam cookware.)
  Lightly fry the sourdough pieces with olive oil until nice and golden on each side.
  Drain on paper towel and set aside.
• Gently fry the Haloumi briefly until nice and golden each side.
  Drain haloumi on paper towel.
• Place salad on to a large serving dish.
• Arrange Haloumi cheese and croutons on top.
• Season with cracked pepper, a little lemon juice and a tiny amount of good olive oil
• Serve

Notes

• This is a great centre table dish you can all share from making it great for entertaining
• This would be a lovely big salad to serve at a BBQ or alongside some freshly grilled fish or as part of a smorgasbord at a dinner party.
• Don’t season with salt as the cheese is already salty.

Toddler/Prep/Kindy Tips

• This is a salty cheese so I would serve theirs with lots of fresh salad and a fruit salad for dessert.
• Make their own mini dish by serving small pieces of the Haloumi with an assortment of tomatoes, snow peas, cucumber, sprouts, celery and carrots

Recipe and imagery (c) rebeccamugridge2012