Main Meals
Rainbow kachumbari
6
Easy
20 minutes
“Kachumbari is a cooling salad often eaten as a side with spicy grilled meat and pap, but this one can be enjoyed as a meal on its own. Creamy avocado and the simple sweet-and- sour dressing make this the ideal middle-of- the-table salad at any meal.”- Khanya Mzongwana
Wine/Spirit Pairing
Ken Forrester SGM
Ingredients
Method
- 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
Ingredients
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.
Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa
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