South African Curry Noodle Salad Recipe With A Twist

Curry noodle salad is a classic South African dish, perfect for braais (barbecues), family gatherings, or picnics. This vibrant salad combines tender noodles with a tangy, mildly spiced curry dressing, offering a unique blend of sweet, savoury, and spicy flavours. Easy to prepare and wonderfully versatile, it’s a crowd-pleaser for any occasion.

Ingredients for South African Curry Noodle Salad

For the Salad:

• 500g of spaghetti or fine egg noodles
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 large carrot, grated
• 1 small onion, finely chopped
• 1/2 cup of fresh parsley, chopped

For the Curry Dressing:

• 1/3 cup of sunflower oil (or any neutral oil)
• 1/4 cup of white vinegar
• 1/4 cup of sugar
• 1 tbsp of curry powder (mild or medium, depending on preference)
• 1 tsp of turmeric powder
• 1 tbsp of chutney (Mrs Ball’s chutney for an authentic flavour)
• 1 tbsp of tomato sauce (ketchup)
• 1 tsp of Dijon mustard
• Salt and pepper, to taste

Step-by-Step Instructions

1. Cook the Noodles

1. Boil the Noodles: Cook the spaghetti or noodles in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process.
2. Set Aside: Place the noodles in a large mixing bowl and toss with a drizzle of oil to prevent sticking.

2. Prepare the Vegetables

1. Chop and Grate: Finely chop the bell peppers, onion, and parsley. Grate the carrot.
2. Mix Together: Add the prepared vegetables to the bowl of noodles, stirring gently to combine.

3. Make the Curry Dressing

1. Heat the Oil: In a small saucepan over medium heat, warm the sunflower oil.
2. Add Spices: Stir in the curry powder and turmeric, cooking for about 30 seconds to release their aroma.
3. Combine Ingredients: Remove the saucepan from heat and whisk in the vinegar, sugar, chutney, tomato sauce, and mustard. Season with salt and pepper. Adjust sweetness or acidity to taste.

4. Assemble the Salad

1. Pour the Dressing: Drizzle the warm curry dressing over the noodles and vegetables.
2. Toss to Coat: Gently toss the salad until all the noodles and vegetables are evenly coated in the dressing.
3. Chill: Cover and refrigerate for at least 2 hours, allowing the flavours to meld.

5. Serve and Enjoy

Serve the salad cold as a side dish for braais, roast chicken, or grilled fish. Garnish with extra parsley for a fresh, vibrant touch.

Tips for the Perfect Curry Noodle Salad

• Customise the Heat: Add a pinch of cayenne pepper or chilli flakes for a spicier version.
• Vegetable Variations: Add diced cucumber, cherry tomatoes, or corn kernels for added texture and flavour.
• Make Ahead: This salad tastes even better the next day, making it ideal for meal prep or entertaining.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

This South African curry noodle salad is a delightful blend of flavours and textures, embodying the rich culinary heritage of South Africa. It’s a dish that’s as easy to make as it is to enjoy, perfect for brightening up any table.

ALSO CHECK OUT: South African Curry Pasta Salad Recipe