South African Chakalaka Chopped Salad

About This Recipe

This salad borrows the bold, curry-spiced flavor profile of chakalaka, South Africa's beloved cooked vegetable relish, and reworks it into a raw, crunchy chopped salad, keeping the vegetables fresh and crisp rather than simmered down. Grated carrot and shredded cabbage form the base, joined by diced bell pepper and a garlicky, lime-forward dressing seasoned with curry powder and a touch of chile, echoing chakalaka's characteristic spice without any cooking required. The curry powder in the dressing needs to bloom slightly in a little warmed oil before being whisked with lime juice and garlic, a small step that deepens the spice's flavor considerably compared to using it raw and untreated. Grating and shredding the vegetables finely, rather than chopping them into large pieces, helps the dressing coat everything evenly and gives the salad a texture reminiscent of chakalaka's finer chop. This is a quick, no-cook way to bring chakalaka's bold, familiar flavor to the table, particularly useful in hot weather when a simmered relish feels like too much cooking, and it pairs just as well alongside braai meats, pap or rice as the traditional cooked version does.

Ingredients

Serves 4

• 3carrots(grated)
• 2 cupsshredded cabbage
• 1red bell pepper(finely diced)
• 0.5red onion(thinly sliced)
• 3 tbspvegetable oil
• 1.5 tspcurry powder
• 0.5 tspchile flakes
• 2 clovesgarlic(minced)
• 3 tbsplime juice
• 0.75 tspfine sea salt
• 0.25 cupchopped fresh cilantro

Instructions

1. 1

   Prepare the vegetables

   Combine grated carrot, shredded cabbage, diced bell pepper and sliced red onion in a large bowl.

2. 2

   Bloom the curry powder

   Warm the oil in a small pan over low heat, add curry powder and chile flakes, and cook 1 minute until fragrant, being careful not to burn it.

   Blooming the curry powder briefly in warm oil deepens its flavor considerably compared to whisking it directly into a cold dressing.

3. 3

   Make the dressing

   Remove the bloomed spice oil from heat and whisk in garlic, lime juice and salt.

4. 4

   Dress the salad

   Pour the warm dressing over the vegetables and toss thoroughly to coat evenly.

5. 5

   Finish and serve

   Let sit 10 minutes for the flavors to meld, then toss in fresh cilantro and serve.

Variations

• •

  Add grated apple for a touch of sweetness against the curry spice.

• •

  Use lemon juice instead of lime if that's what's available.

• •

  Add a can of drained chickpeas to make the salad more substantial as a light meal.

Storage

Refrigerate up to 2 days in an airtight container; the vegetables will soften somewhat over time but the salad still tastes good the next day.

Frequently Asked Questions