sambals – Quick, colorful and refreshing side dish.

Sambals bring brightness, freshness, and balance to many South African meals. They are simple side dishes, often raw or lightly seasoned, that add colour and contrast to rich or spicy foods. Although small in portion, they play a big role in rounding out a plate, offering crisp textures and clean flavours that lift every bite. Whether served with curry, breyani, braaied meats, or everyday home meals, sambals remain a trusted companion in kitchens across the country.

Traditionally, sambals are made by combining fresh vegetables such as tomatoes, onions, cucumbers, or grated carrots. These ingredients are usually diced or sliced finely, then seasoned with salt, pepper, vinegar, lemon juice, or a hint of chilli. As the flavours settle, the vegetables release natural juices, creating a light, refreshing mixture that complements stronger dishes. Because sambals are prepared quickly, they fit easily into both weekday meals and special occasions.

Over the years, many families have developed their own versions. Some sambals are mild and cooling, while others are spicy and bold. A few recipes include fresh herbs for added fragrance, and others rely on chilli flakes or green chillies for heat. This variety allows sambals to adapt to personal taste and to the meal they accompany. They can be crisp, tangy, sweet, or fiery — always enhancing but never overwhelming.

At The Healthy Springbok, we value sambals for their simplicity and wholesome ingredients. They provide freshness without extra oil or heavy seasoning, making them a naturally lighter choice. With plenty of vegetables and clean flavours, they offer the perfect balance to richer dishes on your table. Pair with our Cape Malay Chicken Curry or Bunny Chow recipes.

From their vibrant colours to their refreshing taste, Sambals remain an essential part of South African cuisine. They bring life to each meal, encourage healthier eating, and remind us that even the simplest dishes can make every plate feel complete.

Sambals

A refreshing, crunchy salad served as a side to spicy dishes.

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Servings: 4

Course: Side Dish

Cuisine: South African

Calories: 40

Ingredients Equipment Method Notes

Ingredients

  

Tomato and Cucumber Sambals

• 1 large tomato finely chopped
• ½ cucumber finely diced
• ½ small onion finely chopped
• 1 tbsp vinegar or lemon juice
• Salt and pepper to taste
• Optional: chopped coriander or parsley

Carrot Sambals

• 3-4 Carrots (large) Peeled and coarsely grated.
• 1 Onion 1 small or medium Finely sliced or chopped.
• 1-2 Green Chilli Finely chopped; adjust to taste for desired heat.
• Coriander Cilantro A handful, chopped Optional, but commonly added for freshness.
• 3-4 tbsp White Vinegar (Acidic base of dressing)
• 1-2 tsp Sugar Or 1 tbsp to balance sharp flavor of vinegar
• Salt To taste approx. 1-2 tsp Can be used to initially salt the carrots to draw out moisture.

Equipment

• 1 Chopping board
• 1 Chopping knife
• 1 Mixing bowl
• 1 Presentation bowl

Method

 

Tomato and Cucumber Sambals

1. Mix tomato, cucumber, and onion in a bowl.
2. Add vinegar or lemon juice, salt, and pepper.
3. Toss well and chill 10 minutes before serving.

Carrot Sambals

1. Grate the carrots and finely chop the other vegetables.
2. Combine the dressing ingredients (vinegar, sugar, salt) and stir until the sugar and salt dissolve.
3. Mix all the ingredients together in a bowl.
4. Marinate for at least 20 minutes at room temperature, or preferably several hours in the refrigerator, to allow the flavors to meld and the vegetables to pickle slightly.

Notes

Serve with Cape Malay Chicken Curry↗ , Bunny Chow↗ Boerewors or Potjiekos↗ .

Tip:
 Add a pinch of sugar if tomatoes are very acidic.

Some recipes suggest salting the carrots and onions first and squeezing out the excess liquid to keep the sambal crunchy and prevent a watery dressing. Variations can include additions like raisins or toasted peanuts.

Nutrition (per serving):
 Calories: 40 | Protein: 1g | Fat: 1g | Carbs: 8g | Fibre: 2g