Hopefully, over the winter you’ve accumulated a repertoire of accepted (and even enjoyed) meals that contain enough vegies and nutrition to keep you achieving your status as an awesome-parent. But the casseroles and bakes that you’ve come to rely on may hold less appeal as the weather warms up.
It’s time to lighten the menu, and traditionally it’s the time when the BBQ gets trundled out and parents are faced with the screwed up faces of little kids who are not friends with salad.
There’s often not much smuggling potential in salads. They are, after all, full of raw and highly-recognisable ingredients. To get the kids interested in them, they need to be particularly tasty. While a good dressing helps a green salad to be more agreeable, there are a couple of more creative salad recipes that are a good starting point when you’re trying to instil a BBQ & salad culture.
Start simple and convey the whole concept of cold side dishes with a couple of particularly tasty examples that they can’t resist. Our favourite noodle salad works well, luring them in with flavour and crunch. Another sure-fire hit will be this Japanese-style potato salad that uses a mayonnaise-based sauce to entice them.
Japanese potato salad
1/4 cup mayonnaise
1 tbsp rice vinegar
2 tsp caster sugar
1 tsp Dijon mustard
4 medium mashing potatoes, peeled, quartered
1 carrot, peeled, grated
4 spring onions, finely sliced
250g corn kernels, drained
1 cucumber, sliced into rounds
Combine the sauce ingredients well and set aside.
Pop the potatoes into a large pot of cold water and bring to the boil (adding them cold stops the edges from disintegrating). Reduce the heat to a strong simmer and leave for 15 minutes until soft enough that you can easily push a skewer through. Drain and add to a large bowl. Use a fork to roughly mash, but leave heaps of texture with lots of large chunks.
Stir the carrot and spring onions through the hot potatoes (this cooks them slightly). Season with plenty of salt & pepper. Pour over the sauce and mix thoroughly.
Leave to cool then combine in the corn and cucumber. Refrigerate until you’re ready to serve.
Serves 2 adults & 3-4 kids as a side dish (leftovers make great lunches).