Main Meals

Raw butternut salad

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

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  • 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

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

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.

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