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Goat's cheese-and-baby marrow tarts

Cheese recipes

Goat’s cheese-and-baby marrow tarts

45 minutes

Baked celeriac

Christmas recipes

Baked celeriac

3 hours

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Aliums

Stuffed onions

45 minutes–1 hour

Savoy cabbage and lemony ricotta bake

Cabbage recipes

Savoy cabbage and lemony ricotta bake

1 hour

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Cauliflower recipes

Creamy baked onions

45 minutes

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Air-fryer baby carrots

12 minutes

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Asian recipes

Tempura cauliflower and Tenderstem broccoli

20 minutes

20-minute chickpea curry

Canned food

20-minute chickpea curry

20 minutes

Snipped noodles in vodka sauce

Cooking with

Snipped noodles in vodka sauce

Muffuletta pie

Cheese recipes

Muffuletta pie

Alfredo ’Shroom Soufra

Cooking with

Alfredo ’Shroom Soufra

1 hour

Kale slaw

Coleslaw recipes

Kale slaw

20 minutes

13 of 75

Kale slaw

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 bunch kale, washed and thinly sliced
1⁄2 cup orange juice
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
4 T white wine vinegar
1 T wholegrain mustard
1 t fresh ginger, grated
100 g mayonnaise
1 small kohlrabi, thinly sliced
2 large oranges, segmented
1 T sesame seeds, toasted

Method

1. Using your hands, squeeze or massage the kale to soften it and help it to absorb the dressing.

2. To make the dressing, combine the orange juice, olive oil, salt and pepper, vinegar, mustard, ginger and mayonnaise in a large bowl. Add the kale, kohlrabi and orange segments and toss together well. Scatter over the sesame seeds and serve.

Cook's note: If you can’t find kohlrabi, use radishes, which are also part of the brassica family.

Find more coleslaw recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Thalia Pillay