Mauritian Spicy Coleslaw

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This coleslaw very unique to Mauritius my homeland is a spicy, crunchy and punchant side dish. Back home everybody has there own version of this ‘achard li choux’ cabbage pickled as it translates. However I would make it with more chillies (not literally) than cabbage. I love the green and orange from the green beans and carrots coming through. If you ever make it, adjust the spices to your taste. Use it the Mauritian way in baguette bread with hot gato piment or with some ham, you will sure love it. Don’t forget to drop a message on the comment box whenever you make it.

Mauritian Spicy Coleslaw
 
Author: Mira
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 100g white cabbage
  • 100g carrots
  • 100g green beans
  • 1 small shallot
  • 2 garlic cloves
  • 5 tbsp vegetable oil
  • 2 tbsp mustard seeds
  • 8 green chillies
  • 2 tsp ground turmeric
  • salt to taste
  • 2 tbsp white wine vinegar
Instructions
  1. Slice the carrot, cabbage and green beans into thin strips and place to one side.
  2. Finely chop the shallot and garlic cloves keeping each separate.
  3. Heat the oil over a medium heat and add the mustard seeds. Cook them until they start to ‘pop’.
  4. Add the garlic, turmeric, chillies and 3 tablespoons of water, continually stirring for around 3 minutes, until it thickens up.
  5. Add the shallots and cook for a further 2 minutes.
  6. Add the cabbage, carrots, green beans and a teaspoon of salt.
  7. Mix up all the ingredients in the pan, while cooking for a further 2 to 3 minutes. Don’t over cook as you want the vegetables to remain crisp.
  8. Remove from the heat and add the white wine vinegar.
  9. Leave to cool before serving.
 

 

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