Simple Camping Recipes for Summer Heat

Anji Bignell — 17 February 2023
Keep it light and bright in the hot summer months with these refreshing and colourful salads.

Thai crab salad

TOTAL TIME: 30 minutes



2 freshly cooked crabs, broken into pieces

1 medium tomato, sliced

1 small onion, finely sliced

2 stalks fresh celery

A handful of green beans, finely sliced

1 carrot, finely sliced

1 tbsp red chilli, chopped

1 tbsp lime juice

1 tbsp fish sauce

1 tbsp soy sauce

½ tsp brown sugar


Cut the celery into 5cm pieces and slice finely, lengthwise.

Toss the crabs, tomato, onion, celery, green beans, carrot and chilli in a large salad bowl.

Combine the lime juice, fish sauce, soy sauce and sugar in a small bowl until sugar is dissolved.

Pour dressing over crab salad and combine well to serve.

Cooling cucumber salad

TOTAL TIME: 1hr 45mins



2 seedless cucumbers

2 tsp salt

2 tsp white sugar

60ml cider vinegar

2 tsp Dijon mustard

1 medium red onion, finely chopped

Fresh dill, roughly chopped (optional)


Thinly slice cucumbers, add to a colander set over the sink, and toss in salt. Let sit for 30 minutes.

Rinse cucumbers with water and squeeze out excess water from them.

In a large bowl, whisk together sugar, vinegar and mustard. Add cucumbers, red onion and dill.

Refrigerate salad for 1 hour or up to a day before serving as a side salad for spicy meat dishes.

Tangy mango and rocket salad

TOTAL TIME: 30 minutes



4 mangoes, peeled, seeded and diced into cubes

200g rocket leaves

1 red onion, finely sliced lengthwise

100g feta cheese, finely chopped

2 tbsp roasted pumpkin seeds or pine nuts

Tangy lemon dressing

1 tbsp sesame oil

1 tbsp rice vinegar

1 dash of fresh lemon juice

A drizzle of honey

Salt and pepper, to taste


Mix mangoes, rocket, onion and feta in a large bowl.

Whisk sesame oil, rice vinegar, lime juice, honey and salt and pepper together in a small bowl and drizzle over the salad.

Sprinkle with roasted pumpkin seeds or pine nuts and fresh green chilli (optional).


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