Main Meals

Rainbow kachumbari

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

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

View all recipes


Load more