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Rainbow kachumbari

Rainbow kachumbari

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 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

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Mac-and-cheese potjie

Cabbage wrapped meatballs

Curried apple chutney with pork belly espetadas

Sauerkraut rösti stacks

Dombolo steamed in cabbage leaves

Three-cheese cabbage bake

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Kassler chop tray bake

Pan-roasted venison with ’nduja cabbage

Potbrood Chelsea bun

Classic Italian cabbage-and-rice soup with toasted cheese

Crispy pork rashers with cabbage

Rainbow kachumbari

Rainbow kachumbari

Ingredients

Method