Christmas Pea and Cheddar Salad
This pea salad recipe brings a cheerful splash of green to Christmas lunch, with little cheddar cubes, crunchy celery and a lemony chutney dressing.
A handful of mint keeps the creamy mixture fresh and summery. Make it ahead so you can spend less time in the kitchen when the braai gets going.
Why it works on a South African Christmas table
The sweet-savoury dressing sits happily alongside smoky chicken, grilled chops or slices of Christmas gammon. Frozen peas make it an easy, affordable addition, and the salad needs no last-minute cooking.
Ingredients
For the dressing
Instructions
- 1Prepare a large bowl of iced water. Bring a pot of water to a rolling boil, tip in the frozen peas and cook for the time specified on the packet, usually about 3 minutes. Check that they are tender without becoming mushy.
- 2Drain the peas and immediately immerse them in the iced water. Once cold, drain again and spread over a clean tea towel to remove surface moisture.
- 3Whisk the mayonnaise, yoghurt, chutney, lemon juice, zest and mustard in a roomy salad bowl. Stir in the salt and black pepper.
- 4Add the celery, cheddar and spring onions to the dressing. Stir through the mint, then gently fold in the dry, cooled peas until everything is lightly coated.
- 5Taste a spoonful that includes some cheese before deciding whether to add more salt. Cover the bowl and refrigerate for 45 minutes; this resting time is separate from the preparation time.
- 6Give the chilled salad a gentle stir, transfer to a serving dish and finish with the extra mint leaves. Serve cold alongside your Christmas roast or braai.
Nutrition (per serving)
- Calories
- 270 kcal
- Carbohydrates
- 20.9 g
- Protein
- 11.4 g
- Fat
- 16.1 g
- Saturated fat
- 5.8 g
- Sugar
- 6.2 g
- Fibre
- 5.2 g
- Sodium
- 435 mg
- Cholesterol
- 25 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For an easy Christmas morning, assemble the salad up to a day ahead, but add the mint shortly before serving for a fresher finish.
- Dry the peas thoroughly after cooling. Water clinging to them will dilute the dressing as the salad stands.
- Keep the salad refrigerated until needed. Outdoors, serve a small portion over ice and replenish it from the fridge rather than leaving the whole batch in the heat.
- Refrigerate leftovers promptly and eat within 2 days. Discard salad left unrefrigerated for more than 2 hours, or 1 hour when the temperature exceeds 32°C.
Frequently asked questions
Can I use petit pois instead of garden peas?
Yes. Their smaller size works well here, but follow their packet cooking time and check early so they retain a little bite.
What can I use instead of mayonnaise?
Replace it with the same weight of thick plain yoghurt for a tangier dressing. Add the lemon juice gradually, tasting as you go, because you may not need all of it.
How many people does this salad serve?
It makes 8 side portions alongside meat, bread and other salads. For a larger festive buffet, double the ingredients and chill in two containers so you can replenish the serving bowl safely.
