The national treasure of South African salads, with an Asian flair – more crunch and a touch of heat.
Serves 6-8 

Ingredients

For the sauce:

2 Tbsp hot curry powder
3 Tbsp rice wine or white wine vinegar
3 Tbsp tomato sauce
2-3 Tbsp Sriracha (optional)
2 Tbsp soy sauce (or use Worcestershire sauce)
3 Tbsp honey (or use brown sugar) 

For the salad:

250g fusilli pasta, cooked to packet instructions
1 green pepper, thinly sliced
1 red pepper, thinly sliced
3 carrots, cut into long matchsticks
2 spring onions, sliced
2 cups finely shredded cabbage
20g coriander, roughly chopped Sliced radish, for serving 

 Method  

1. Place the curry powder in a jug and stream in the vinegar while whisking, to avoid lumps forming. Add the remaining sauce ingredients and whisk to combine evenly.
2. Toss the sauce with the salad ingredients, excluding cabbage and coriander. Cover and keep chilled until serving.
3. For serving, toss cabbage and coriander through the salad. Serve garnished with radishes.

Cook’s note
As the sauce contains an acid, adding it before serving can turn the purple cabbage blue. 

Words: Liezl Vermeulen 
Photography: Zhann Solomons