Shaved Veggie Summer braai Salad

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  • 2 small candy cane beetroots
  • 1 medium carrot
  • 1 medium watermelon radish, halved
  • Quarter of a head red cabbage
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 small bunch watercress, washed and large stems discarded
  • 2 tablespoons roasted salted pepitas (pumpkin seeds)
  • 2 ounces fresh goat’s cheese, crumbled (about 1/4 cup)
  • 1/3 cup fresh basil leaves, torn into pieces
  • 1 tablespoon roughly chopped fresh chives


1. Shave the beetroot into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.

2. Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.

3. Lay the beetroot, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas (pumpkin seeds), basil and chives.

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