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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

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Creamy omelette with Parma ham

Baby marrow tarte fine

Snoek-and-potato frikkadels

Mushroom-and-sweet-potato patties

Chicken-and-nectarine bowls

Bone broth

Steamed brinjals

Fresh tomato gnudi

Creamy spinach-and-potato tarts

Crispy air fryer salad

Raw butternut salad

Rainbow kachumbari

Rainbow kachumbari

Ingredients

Method