Pea Salad

This Pea Salad is a simple mix of sweet green peas, small cheddar cubes, crisp celery and spring onions in a creamy, tangy dressing. I like a little fruit chutney in the dressing: just enough to round out the lemon and mustard without making the salad taste sweet.

It is a handy braai side because there is no last-minute cooking, and the cool crunch is lovely alongside smoky meat. Serve it with Lamb Sosaties or let it cool things down beside Peri-Peri Chicken. It also fits comfortably into a spread of Boerewors and Pap, without needing another heavy starch.

Make it up to a day ahead and keep it covered in the fridge at 4°C or colder. In our South African heat, carry it in a cooler with ice packs and keep the serving bowl out of the sun, preferably nestled over ice. Discard salad left out of refrigeration for more than two hours in total, or one hour when the temperature is above 32°C.

Tips & Techniques

• Dry peas matter: Give the cooled peas time to drain properly. Water caught between them is the main reason a creamy pea salad turns runny.
• Keep the cooking short: Follow the packet instructions and cool the peas promptly. Overcooked peas lose their fresh colour and squash when stirred.
• Cut everything small: Little cheddar cubes and finely diced celery give you a bit of everything in each forkful, rather than the odd large chunk of cheese.
• Taste after mixing: Mayonnaise, chutney and cheddar vary in saltiness and sweetness. Adjust the finished salad rather than heavily seasoning the dressing first.
• Plan for the heat: Keep the main batch refrigerated or in a properly iced cooler, and replenish a small serving bowl instead of leaving the whole salad outside.

Delicious Variations

• Smoky bacon: Fry 100 g chopped bacon until crisp, drain and cool completely, then fold in just before serving. Reduce the added salt.
• Cheddar-free version: Replace the cheddar with 100 g crumbled feta for a saltier, tangier salad. Taste before adding any salt.
• No celery: Use 100 g finely diced green pepper instead for crunch without celery's distinctive flavour.
• Fresh herb finish: Fold in 15 ml finely chopped mint or 30 ml chopped parsley just before serving for a fresher-tasting variation.

Serving Suggestions

• With sosaties: Serve a cold spoonful beside lamb or chicken sosaties; the tangy dressing balances their sweet, smoky glaze.
• With spicy chicken: Pair with peri-peri chicken and a simple green salad for a colourful plate with plenty of cooling crunch.
• For a classic braai spread: Offer alongside boerewors, pap and tomato smoor. The salad already contains cheese, so modest portions work well.
• For a crowd: This batch serves eight alongside other sides, or six generous portions. Double the ingredients for 16 side servings and chill in two shallow containers.

Frequently Asked Questions (FAQs)

Q1: Can I make pea salad the day before the braai?

Yes. Assemble it up to 24 hours ahead, cover and refrigerate at 4°C or colder. Stir gently and check the seasoning before serving. For the crispest celery, prepare it separately and fold it in a few hours before the meal.

Q2: How long will leftovers keep?

Keep promptly refrigerated leftovers in a sealed container and eat within three days of making the salad. Discard any portion left out for more than two hours in total, or one hour above 32°C. Freezing is not recommended because the dressing can separate and the celery loses its crunch.

Q3: Can I use tinned peas or fresh peas instead of frozen?

Fresh shelled peas work well: cook until just tender, cool quickly and drain thoroughly. Tinned peas can be used in a pinch, but they are softer and less sweet; use 800 g drained peas, rinse gently and fold them in carefully without further cooking.

Q4: What can I use instead of yoghurt or mayonnaise?

Replace the yoghurt with the same weight of sour cream for a richer dressing. To omit the mayonnaise, use 200 g thick plain yoghurt in total and add 10 ml olive oil; the result will be tangier and less rich. Check the lemon juice and salt to taste.

Q5: How much should I make for a braai?

Allow roughly 150-170 g per person when this is one of two or three side dishes. This recipe comfortably serves eight in that setting, or six if it is the main salad. For 16 guests, double all the ingredients but add the salt gradually.

In Summary

This Pea Salad brings sweet peas, crunchy celery and cheddar together with a lightly chutney-spiked creamy dressing. Drain the peas well, give the salad time to chill and keep it cold until the braai is ready.