“Raw butternut?” you ask. What makes you a happy camper?



What is that ONE thing you can not go camping without?

You can ask this question to 100 people (even non-campers..ha-ha) and get 102 different answers.

I am quite a late bloomer when it comes to camping. Well, rather a really, really late bloomer. Growing up we did lots of wonderful things, but camping was simply not one of them.

Was I in for a ride when I met my then-soon-to-be husband!  It was more like “in for an expedition”. He came as the proprietor of a handsome 4×4, a well kitted camper-van (‘n karavaan)  and an equally handsome sense of adventure. Can you feel that something huge is about to happen?

He swayed me softly, introduced me to my first real camping holiday and got me hooked. Enough said. It was more glamping than camping that first holiday, but who’s counting? Lots and lots more of adventures followed and I am very proud to say that you can definitely take me to the proverbial “anywhere”,  except for meat- & fish markets or a slave museum- I do not fare very well at those .

Back to beautiful things – on one of these blissful trips I made a butternut slaw that soon became a camping staple. It simply goes with ..everything. It sits happily as a side for the carnivores at a braai and brightens up any vegetarian main. It travels well if you want to make it at home beforehand and lasts for as long as nobody finds out that it’s in the fridge.

This slaw is now a close second to THAT ONE THING that I cannot go camping without. It might just become yours too. Try it out.

Oh  – and PLEASE  DO go on that adventure – I promise you that it is worth it  ;- )


What you need:

  • 1 small red onion – peeled and sliced very thinly
  • 3 Tbl vinegar (I use white wine vinegar)
  • 2 Tbl sugar / sugar replacement like Xilytol
  • 1 small butternut
  • 3 Tbl olive oil
  • About 20 fresh curry leaves
  • A thumbsize of fresh ginger – grated
  • ½ tsp salt
  • Black pepper to taste

How you do it:

  1. Combine the sliced onion, vinegar and sugar. Leave to marinate for at least 15 minutes while you prepare the butternut.
  2. Peel and grate the butternut. (or julienne with that nifty little julienne cutter if you have one)
  3. Warm the olive oil in a small pot until very hot.
  4. Remove from the heat and add the curry leaves. They will splatter for a few seconds and release their heavenly aroma.
  5. Pour the hot oil and leaves over the butternut, mix in the fresh ginger and set aside.
  6. Once the butternut have cooled down, mix in the onions and all of the marinating juices, add the salt and season with black pepper to taste.

That’s it!

The slaw makes a great filling for a wrap / toasted pita bread. I like to combine it with some toasted & spiced chickpeas; avo (obviously :- ); soft lettuce and thick yogurt.












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