Main Meals
Raw butternut salad
6
Easy
15 minutes
“You’ll be surprised by the subtly sweet, nutty flavour and delicate crunch of raw butternut. Use leftover dressing as a marinade for chicken, which can accompany your salad.”- Khanya Mzongwana
Wine/Spirit Pairing
Buitenverwachting Buiten Blanc
Ingredients
Method
-
For the gochujang dressing, whisk:
- 2 T Woolworths Asian gochujang paste
- 1 T brown sugar
- 2 T rice wine vinegar
- 3 T vegetable oil
- 1 t sesame oil
- 2 T soya sauce
- 2 garlic cloves, grated
- 1 x 2 cm ginger piece, grated For the salad:
- 2 large butternuts, peeled
- 100 g Woolworths firm yuzu-flavoured tofu, sliced
- a handful fresh mint
Method
Ingredients
1. Chill the dressing until ready to use.
2. Halve and seed the butternut. Using a vegetable peeler or mandolin, shave the butternut into long, thin slices. Arrange on a platter.
3. Scatter over the tofu, spoon over the dressing and tear over the mint.
Cook's note: Roll the salad into rice paper rolls to serve with a peanut dipping sauce as an impressive summer meal.
Find more butternut recipes here.
Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa
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