If there is one salad that knows how to hold its own at a lekker South African braai, it is this curry noodle salad or Kerrie Noodle Slaai as we call it. This easy, flavour-packed side dish has been a regular on my mom’s braai table for years, usually sitting proudly among the spread of my moms Mediterranean style sides and ouma’s boerekos and other bring-en-braai favourites, just waiting to be dished up.
It is the kind of recipe that does not need much fuss. It’s actually perfect for time crunchers or lazy chefs. Curry noodle salad is quick to make, budget-friendly and packed with sweet, tangy and mildly curried flavour. The noodles give it a satisfying texture, while the simple curry dressing brings everything together without competing with the main event. This specific recipe must have that signature spicy Tabasco sauce flavour, even the green pepper sauce works really well. And when there is a plate of rich, fatty braai meat involved, this salad makes perfect sense alongside it.
Like many beloved South African recipes, curry noodle salad has developed plenty of variations over the years. Different families, communities and cultures have their own versions, with recipes ranging from sweet and creamy to more savoury, spicy or chutney-based combinations. Some add cubes of cheese, viennas, or canned peaches as mentioned. There is no single formula that defines every South African curry noodle salad. That is part of the fun.
This South African curry noodle salad recipe is especially good for a braai, family gathering, Sunday lunch or potluck, because it can be prepared ahead of time and served chilled or at room temperature. It also holds up well on a busy table where everyone is helping themselves to a little bit of everything. It’s a camping favourite because it keep so well and as mentions, gets better with time.
Put it next to grilled boerewors, chops, steak and a few other traditional braai salads, and suddenly the table looks like home. Simple food with big nostalgia.
Curry Noodle Salad
Ingredients
- 500 grams pasta short pasta of choice
- 1 large green bell pepper core removed and diced
- 1 large red bell pepper core removed and diced
- 1 large yellow bell pepper core removed and diced
- 1 medium red onion peeled and diced
- 2 stalks celery sliced
- 100 grams dried apricots or drained peach slices, roughly chopped
Dressing
- 1 cup tomato sauce/ketchup
- ⅓ cup oil macadamia oil, olive oil, sunflower etc.
- ½ cup white wine vinegar or white balsamic or regular vinegar
- 1/2-1 tbsp Tabasco Red Pepper Sauce to your preference
- ⅓ cup light brown sugar
- 1 tbsp mild curry powder
- ½ tsp sea salt finely ground
- ¼ tsp black pepper coarsely ground
Instructions
- Start by bringing a medium pot of salted water to a rolling boil. Add the pasta and stir once. Boil, uncovered, for 5-8 minutes. Drain and spread out onto a baking sheet. Allow to cool. Note: I prefer the pasta on the firmer side but some prefer them softer, if so, just cook them until you've reached your desired doneness.
- Meanwhile, prepare all the other ingredients. Once the pasta has cooled, add it to a large bowl, followed by the chopped bell pepper, red onion, celery, and dried apricots. Set aside.
- In a medium bowl, add tomato sauce/ketchup, oil, vinegar, Tabasco, sugar, curry powder, salt and pepper. Mix vigorously until well combined.
- Pour the sauce over the chopped ingredients and gently mix until well combined. Cover and allow to rest for a minimum of 30 minutes. Note: the salad will continue to become better as sits. Refrigerate for up to 4 days.