I grew up with this delicious South African wheat salad (‘Koring Slaai met Geel Perskes‘ in Afrikaans). It is the perfect take-along salad for barbeques and keeps really well in the fridge. In fact, it is at its best when made a day in advance. This wheat salad is extremely refreshing, and the addition of curry powder and yellow peaches gives it a classic Cape Malay taste (sweet and tangy).
Recipe for Wheat Salad with Yellow Peaches
Ingredients
- 1 cup raw wheat
- 1 big onion (I prefer red onion) finely chopped
- 1 green pepper (diced)
- 1 tin of canned peaches (diced)
For the dressing:
- 50 ml olive oil
- 25 ml chutney
- 25 ml sugar
- 25 ml vinegar
- 5 ml turmeric
- 5 ml mild curry powder
- 5 ml soya sauce
Method
- Cook the wheat in salted water and drain when cooked. You want the wheat to be al dente (cooked but not mushy). Rinse under cold running water and place into a salad bowl with the diced peaches, onion and green pepper.
- Mix all the ingredients for the salad dressing thoroughly and then stir it into the salad.
- Cover with cling film and refrigerate until needed.
This is one of those salads that gets better with time. I usually make it at least a day in advance.
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Nads says
Came looking for a recipe after my MIL made it. Such a treat, and it’s so much healthier. I would inlcude some of the strained peach syrup, as it was a bit dry, but love it none the less. Thanks for sharing.
Dedri Uys says
Thanx Nads, I sometimes do that too! Glad you liked it.
Sammi says
My go to salad. I use red pepper instead of green and salad onions instead of normal onions.
Dedri Uys says
I think I use whatever sweet peppers I have, but salad onions sound much nicer than regular onions!
Trudy says
I would like to make this salad. When you refer to wheat are you referring to pearl barley. And also could I leave the tumeric out. If you would please let me know.
Dedri Uys says
Hi Trudy, I actually use wheat, not pearl barley, but the two are interchangeable. You can read about the differences HERE if you really want to :) You can leave the turmeric out, but the salad won’t taste the same and I can’t guarantee that the outcome will be as good. Turmeric not only gives it its lovely yellow hue, but it also provides a tangy balance to the curry powder and is good for you to boot.