Description
Curry Noodle Salad (Kerrie Noedelslaai) is a vibrant South African dish featuring al dente noodles tossed with crisp red bell pepper and red onion, all coated in a flavorful curry dressing made with tomato sauce, vinegar, and sunflower oil. This salad is perfect as a refreshing side for barbecues, picnics, or light weeknight meals, combining easy preparation with delightful, harmonious flavors.
Ingredients
For the Salad:
- 250 grams (8.8 oz) noodles (screws or shells)
- 1 red bell pepper, chopped
- 1 red onion, chopped
For the Dressing:
- 1 tbsp curry powder
- ½ cup tomato sauce
- 4 tbsp vinegar
- 4 tbsp sunflower oil
- ¼ cup sugar (white or brown)
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Cook Noodles: Cook the noodles according to the package instructions until al dente. Drain and rinse them with cold water to stop the cooking process, then set aside to cool.
- Combine Salad Ingredients: In a large mixing bowl, add the chopped red bell pepper and red onion along with the cooled noodles, mixing gently.
- Prepare Dressing: In a separate bowl, whisk together curry powder, tomato sauce, vinegar, sunflower oil, sugar, salt, and black pepper until the sugar is fully dissolved, creating a smooth, flavorful dressing.
- Toss Salad with Dressing: Pour the dressing over the noodle and vegetable mixture and gently toss to coat all ingredients evenly with the dressing.
- Chill: Refrigerate the salad for at least 30 minutes to 1 hour to allow the flavors to meld and develop.
- Serve: Before serving, give the salad one last toss to redistribute the dressing and flavors thoroughly.
Notes
- Use pasta shapes like screws or shells as they hold the dressing well.
- The salad tastes better when refrigerated for a while to allow flavors to blend.
- Adjust curry powder amount according to your heat preference.
- For a healthier option, substitute sugar with honey or a natural sweetener.
- This salad pairs excellently with grilled meats and is great for picnics or potlucks.
