Chakalaka coleslaw

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
2-4 2-4
Chakalaka coleslaw
A traditional South African relish, this twist on a classic is perfect for serving with your favourite BBQ foods or with a traditional pap.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 1 tsp cumin seed
  • 300 g white cabbage
  • 1 small yellow pepper
  • 1 small red pepper
  • 1 red onion
  • 2-3 tbsp white balsamic vinegar
  • 4 tbsp lime juice
  • 4 tbsp water
  • 1 tbsp brown sugar
  • 1 tbsp seasalt
  • 2-3 tbsp of olive oil
  • 1 tbsp chili flakes
  • 2-3 tbsp Chakalaka (medium hot, African spice mixture)
  • 4 stems of parsley, roughly chopped
  • Salt & Pepper to season

  • Method

  • 1
    Begin by roasting the cumin seeds. Take a small frying pan and place it over a low to medium heat. Add the cumin seeds and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Set aside.
  • 2
    Prepare the cabbage by removing the outer cabbage leave and quartering it. Remove the stalk and cut the cabbage into fine strips.
  • 3
    Clean the peppers, quarter them, remove the seeds and cut into ½ cm wide strips.
  • 4
    Finely dice the red onion.
  • 5
    To make the dressing, whisk together the balsamic vinegar with lime juice, water, sugar, seasalt and olive oil. The add the chilli flakes and Chakalaka.
  • 6
    Mix the cabbage with the paprika, onions, parsley, cumin seed and dressing and leave to stand for 3-4 hours (preferably overnight) covered.
  • 7
    Season with salt and pepper before serving.