2 refreshing salads with a spicy twist

These two salads couldn't be more different, but they each bring tons of flavour to the table.

Bracing limes and lemongrass. Refreshing cucumber. Fragrant basil and coriander. What's not to love about Thai flavours? Pair them with spicy chili sauce and they make an outstanding main dish beef salad.

Preparation time 20 minutes

Cooking time:5 minutes

Serves 4

• 350 g (12 oz) crisp lettuce leaves, shredded
• 1 cucumber, peeled, seeded and cubed
• 2 carrots, grated
• 125 g (1/4 lb) fresh bean sprouts
• 1 stalk lemongrass10 ml (2 tsp) vegetable oil
• 1 garlic clove, crushed
• 500 g (1 lb) lean beef steak, thinly sliced
• 2 limes
• Small bunch of fresh coriander, finely chopped
• Small bunch of basil, finely chopped
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) sweet chili sauce

1. Arrange the lettuce, cucumber, carrots and bean sprouts on a large serving dish or on individual plates.
2. Remove the outer leaves from the lemongrass and chop enough of the inner stalk to make five millilitres (one teaspoon).
3. Heat the vegetable oil in a large nonstick skillet and gently cook the garlic and lemongrass until just golden brown, about 30 seconds.
4. Add the beef to the skillet and fry over high heat until just slightly pink, one to two minutes, stirring continuously to keep the slices separate. Then remove the meat from the pan and place it on top of the salad vegetables.
5. Squeeze 30 millilitres (two tablespoons) of lime juice and add it to the pan with the coriander, basil, olive oil and chili sauce. Cook, stirring, until heated through, about one minute, then pour over the salad and serve.

Send your senses into a tailspin — top the salad with chopped roasted peanuts and slivers of grated fresh coconut.

Potato salads tend to be mild and creamy from mayonnaise or sharp and puckery from vinegar. This one achieves a bit of both with mayo, sour cream, Italian salad dressing and a healthy shot of horseradish. Try it with steaks or burgers at your next cookout.

Preparation time 10 minutes plus 3 hours chilling

Cooking time 25 minutes

Serves 8

• 1.5 kg (3 lb) potatoes
• 75 ml (1/3 c) Italian salad dressing
• 4 hard-cooked eggs, chopped
• 175 ml (3/4 c) chopped celery
• 75 ml (1/3 c) chopped onion
• 50 ml (1/4 c) chopped cucumber
• 50 ml (1/4 c) chopped seeded green pepper
• 125 ml (1/2 c) mayonnaise
• 50 ml (1/4 c) sour cream
• 5 ml (1 tsp) prepared horseradish
• Chopped fresh tomatoes

1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and cool.
2. Peel and cube the potatoes and place in a large bowl. Add the dressing and toss to coat. Cover and chill for two hours.
3. Add the eggs, celery, onion, cucumber and green pepper. Mix well.
4. In a small bowl, combine the mayonnaise, sour cream and horseradish; mix well. Pour over the potato mixture and toss to coat. Chill for at least one hour. Top with the tomatoes.

Boiling potatoes in their skins retains more moisture and flavour in the potato flesh. But if you need to shorten the cooking time, peel and chop the potatoes then cook for just 15 to 20 minutes.

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