Summer Chakalaka Salad
This chakalaka salad recipe turns everyday vegetables and a tin of beans into a colourful, make-ahead Christmas side. Grated carrot adds sweetness, while ginger and lemon keep the gently spiced tomato sauce lively.
Serve it cold with braaied chicken, boerewors or slices of festive gammon. The vegetables should be tender without disappearing into the sauce, with enough body to sit neatly alongside pap or potato salad.
Why it works on a South African Christmas table
A chilled, dairy-free side is handy when the braai is busy and fridge space needs planning. Make this the day before, then add the fresh herbs just before lunch for an easy splash of red, gold and green on the table.
Ingredients
Instructions
- 1Dice the peppers into small, even pieces and grate the carrots before heating the pan. Keep the garlic and ginger together in a separate small bowl so they are ready when needed.
- 2Set a large sauté pan over medium heat and pour in the oil. Cook the onion for 6 minutes, stirring occasionally, until translucent with a few golden edges.
- 3Tip in the peppers and carrots. Stir-fry for 6–8 minutes, turning the vegetables frequently, until the carrot softens and the peppers lose their raw crunch but retain some firmness.
- 4Mix in the garlic, ginger, curry powder and paprika. Stir for about 1 minute until fragrant; if the spices begin to catch, loosen them with a splash of water.
- 5Add the tomatoes, vinegar, sugar, salt and black pepper. Cook uncovered at a steady simmer for 12–14 minutes, stirring along the bottom of the pan, until the sauce clings to the vegetables and no watery liquid gathers at the edges.
- 6Gently stir in the beans and their tomato sauce. Heat through for 4–5 minutes over low heat, then take the pan off the stove and add the lemon juice.
- 7Divide between shallow heatproof containers. Once the strong steam has eased, refrigerate promptly with the lids loosely fitted; seal when cold. Allow at least 2 hours for chilling, in addition to the preparation and cooking time.
- 8Fold the parsley into the cold salad. Taste and adjust with a little salt or lemon juice, then spoon a serving portion into a bowl. Keep the remaining salad refrigerated until needed.
Nutrition (per serving)
- Calories
- 129 kcal
- Carbohydrates
- 22.4 g
- Protein
- 4.5 g
- Fat
- 3.6 g
- Saturated fat
- 0.4 g
- Sugar
- 6.4 g
- Fibre
- 5.5 g
- Sodium
- 540 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Prepare the salad a day ahead so the curry, ginger and tomato flavours have time to mingle. Add the parsley on serving day.
- For a hotter braai side, cook one finely chopped chilli with the garlic and ginger, or offer sliced chillies separately.
- Serve in a small bowl and replenish from the fridge. Keep it shaded, ideally over ice, and discard salad left unrefrigerated for more than 2 hours, or 1 hour when temperatures exceed 32°C.
- The recipe serves 8 as part of a spread. For a larger batch, use two pans so the vegetables cook evenly and the sauce reduces properly.
Frequently asked questions
Must chakalaka salad be served cold?
No. You can serve it hot straight after cooking, with the parsley stirred through at the end. Chilling makes this version especially useful for a summer Christmas lunch.
How long will it keep in the fridge?
Store promptly chilled salad in a sealed container at 4°C or below and use within 3 days. Keep any portion that has been sitting on the table separate from the refrigerated batch.
Can I replace the baked beans?
Yes. Use one drained 400 g tin of butter beans with 100 ml tomato passata. Simmer until thickened and check the seasoning, as this substitution is less sweet than baked beans in sauce.
