Salad
Mauritian Achards
- Preparation time
- 2 h 30
- Servings
- 4 servings
Ingredients
4 servings
- Carrot — to buy2
- White cabbage — to buy1/4
- Green beans — to buy100 g
- Garlic — to buy4 gousses
- Chili pepper — to buy3
- Turmeric — to buy1 c. à c.
- Mustard seeds — to buy1 c. à c.
- Vinegar — to buy2 c. à s.
- Neutral oil — to buy5 c. à s.
- Salt — to buy1 c. à c.
Preparation
Cut the carrots and cabbage into thin julienne strips, trim the green beans and cut them into pieces.
Blanch the vegetables for 2 minutes in boiling salted water, then plunge them into ice water to stop the cooking, drain and pat dry.
Pound or blend the garlic and chillies into a coarse paste.
Heat the oil in a pan, add the mustard seeds and let them crackle for 30 seconds, add the garlic-chilli paste and the turmeric, and stir for 1 minute off the highest heat so the spices don't burn.
Pour this hot fragrant oil over the vegetables, add the vinegar and salt, and mix well.
Let marinate for at least 2 hours in the fridge before serving, alongside a curry or a rougaille.