Let me start by saying my “most used” recipe book this year is…….. A WEEK IN “THE KITCHEN” by Karen Dudley… a beautiful cookbook filled with “fresh” and “different” recipes… if I think of this book …. the words easy, GREAT GIFT, summer, make in advance, entertain, colours and over the top flavours comes to mind….

The recipe from this GREAT book that I want to share with you is the slightly revised CARROT CUMIN SLAW…

I’ve decided to serve this sweet and crunchy salad at our sleepover “braai” at the dam, in celebration of Melisse’s birthday… we are really spoilt with beautiful mountains surrounding the Elgin Valley, dams, rivers, forests and loads more…

At home: Make the Vinaigrette…
Shake in a jar…
2 tbsp creamy Dijon mustard
2 crushed garlic clove
2 tbsp castor sugar
8 tbsp white wine vinegar
16 tbsp extra virgin olive oil
sea salt
a pinch of white pepper

Prepare all the “cutting” elements of the salad in advance at home, I’ve added it to a zip lock bag, ready to mix with the vinaigrette before serving.

Add to your ziplock bag:
1 tbsp toasted cumin seeds
1 baby red cabbage thinly sliced
3 carrots, cut julienne style
1 fresh pineapple, peeled and cut julienne style
Salt and pepper

Click on this link for a PDF format recipe cardSweet and crunchy pineapple carrot and red cabbage salad…. RECIPE CARD

While the adults set up camp, the children had the best party in the mud any child can dream off….

After a long afternoon in the dam it was time to light the fires …but first the cake, thanks to Jacques ….

While they light the fire whip out that lovely platter, open the ziplock bag, add the vinaigrette and give it a good shake…

Serve and enjoy…

I cannot think of anything nicer than a sleepover at the dam, the campfire, the tents and loads of fresh air..

And the best part, is to take the dogs for an early morning walk….

And then, jump back into the tent, with wet muddy paws and cuddle till the sun bakes you out of the tent…

Sleepovers at the dam… memories for our children…I love it….