Nokx Majozi’s rainbow salad recipe

“This rainbow salad is a showstopper in every sense,” chef Nokx Majozi says.

“It’s packed with every colour of the vegetable spectrum, from crisp peppers and radishes to leafy greens and shredded red cabbage, as well as Hispi cabbage, also known as pointed cabbage or sweetheart cabbage, whose leaves are delicate and sweeter than regular green cabbage.

“I love how it’s not just a feast for the eyes, but for the taste buds too. Each veggie brings its own crunch, freshness and flavour, and the tangy dressing ties it all together beautifully.

“This is the salad I make when I want something vibrant, healthy and guaranteed to brighten up my day. Every bite feels like a celebration of what nature has to offer.

“Ditch the regular leafy greens and make this your new middle-of-the-table salad!”

Rainbow salad

Ingredients:
(Serves 6-8)

2 carrots, grated
125g butternut squash, peeled and julienned
1 red pepper, deseeded and julienned
¼ green cabbage, such as Hispi or Savoy, thinly sliced
¼ red cabbage, thinly sliced
100g baby spinach, thinly sliced
5 radishes, thinly sliced
20g parsley, chopped
60g mixed seeds, such as sunflower, pumpkin, linseeds

For the dressing:
1½tbsp apple cider vinegar
1 lemon, zest and juice
3tsp runny honey
3tsp Dijon mustard
6tbsp olive oil
Sea salt and white pepper

Method:

1. Start by making the dressing. In a blender or bowl, add the cider vinegar, lemon zest and juice, honey and mustard. While the blender is running or you are whisking by hand, slowly add the olive oil in a thin steam until it’s all incorporated. Season to taste with salt and white pepper.

2. In a large bowl, mix all the vegetables, the chopped parsley and the seeds.

3. Drizzle over the dressing and toss to coat everything thoroughly. Serve on a large platter.

The South African Cook Book: Authentic flavour-packed recipes from Cape Town to Durban by Nokx Majozi is published in hardback by Bloomsbury Publishing, priced £26. Photography by Yuki Sugiura. Available now.