With the warm weather finally arriving, our calendars are full with picnics and potlucks. Claire Tansey stopped by to show us some unique salads and sides to bring that are sure to impress your friends and family.

Honey-lime coleslaw

Ingredients:

• 1/3 cup canola oil
• 1/4 cup lime juice
• 1 tbsp honey
• 1/4 tsp salt
• 6 cups shredded cabbage
• 2 tbsp finely chopped mint

Method:
Whisk canola oil with lime juice, honey, and salt. Stir in shredded cabbage and mint. Season with fresh pepper. Serves 4.

Nutty ramen coleslaw

Ingredients:

• 1/4 cup rice vinegar
• 1 tbsp canola oil
• 1 tbsp honey
• 1 1/2 tsp soy sauce
• 1/4 tsp hot-red-chili flakes
• 6 cups shredded cabbage
• 1 cup sliced sugar snap peas
• 1/4 cup slivered almonds
• 1/2 85g ramen noodles, crushed

Method:
Whisk rice vinegar with canola oil, honey, soy sauce, and hot-red-chili flakes. Add shredded red cabbage, sliced sugar snap peas, slivered almonds, and crushed ramen noodles. Serves 4.

Artichoke & pesto pasta salad

Ingredients:

• 1/4 cup basil pesto
• 1/4 cup plain yogurt
• 2 tbsp mayonnaise
• 2 tsp lemon juice
• 1/4 tsp salt
• 4 cups short pasta
• 398mL can artichoke hearts

Method:
Cook past and rinse until cold. Stir pesto with plain yogurt, mayonnaise, lemon juice, and salt. Stir in pasta and artichoke hearts, drained and chopped. Serves 4.

Macaroni classic pasta salad

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 tbsp Dijon mustard
• 1/2 tsp curry powder
• 1/4 tsp salt
• 4 cups macaroni
• 1 cup finely chopped celery
• 1/2 cup finely chopped radishes
• 1 finely chopped large dill pickle
• 2 chopped hard-boiled eggs

Method:
Cook macaroni and rinse until cold. Stir together mayonnaise, plain yogurt, Dijon mustard, curry powder, and salt. Add macaroni, celery, radishes, dill pickle and eggs. Serves 4.

Grainy Dijon potato salad

Ingredients:

• 3 tbsp red wine vinegar
• 3 tbsp canola oil
• 3 tbsp grainy Dijon mustard
• 1 finely chopped shallot
• 500g red-skinned small potatoes, cut into chunks
• 1/3 cup finely chopped parsley

Method:
Cook potatoes until fork-tender (15 to 20 minutes). Whisk red wine vinegar, canola oil and grainy Dijon mustard, shallot, and salt in a large bowl. Stir in potatoes and parsley. Serves 4.

Cauliflower kebabs

Ingredients:

• 1 small cauliflower, cut into large florets
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped oregano
• 1/4 tsp salt
• 1/8 tsp hot-red-chili flakes

Method:
Toss cauliflower with olive oil, lemon juice, oregano, salt, and hot-red-chili flakes. Thread onto skewers that have been soaked in water for 20 min. Barbecue, lid closed, 5 to 7 min per side. Serves 4.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire