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Rainbow kachumbari

By Khanya Mzongwana
6
Easy
20 minutes

Ingredients

  • 1 baby green cabbage, very thinly sliced
  • 1 baby red cabbage, very thinly sliced
  • 1 red onion, halved and thinly sliced
  • 1 large carrot, peeled and finely sliced julienne
  • 500 g Woolworths exotic tomatoes, quartered
  • 1 green chilli, thinly sliced
  • 1 red chilli, thinly sliced
  • 1 large avocado
  • 1⁄2 cup white wine vinegar
  • 40 g brown sugar
  • sea salt and freshly ground black pepper, to taste
  • 1 t dried mixed herbs

Method

Toss all the ingredients in a bowl and serve.

Cook's note: This kachumbari is also a great sandwich filler. If you have leftovers, pack them into burgers or spoon on top of chicken schnitzels for a quick weekday dinner.

Find more salad recipes here. 

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa