Réunion-style vegetable achards
Finely sliced cabbage, carrots and green beans seasoned with ginger, turmeric and vinegar and served cold.
Active time40 min
Cooking12 min
Total1 h 30 minResting : 30 min
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Ingredients
- 250 g carrots
- 20 g fresh ginger
- 200 g fresh green beans
- 1 small white cabbage
- 3 pinches of ground chilli
- 1 tsp ground turmeric
- 6 tbsp neutral oil
- 1 tsp salt
- 1 tbsp white wine vinegar
Preparation
Remove damaged outer leaves and the tough core from the cabbage. Peel the carrots and ginger. Wash the vegetables. Slice the cabbage very finely, cut the carrots into fine matchsticks and grate the ginger. Trim the green beans.
250 g carrots20 g fresh ginger200 g fresh green beans1 small white cabbage- knife
- chopping board
- vegetable peeler
- grater
Cook the beans in a saucepan of boiling water for about 10 minutes, until cooked but still firm. Drain, cool under cold water, dry and slice into thin strips.
- saucepan
- colander
- clean tea towel
- knife
- chopping board
Heat the oil in a large sauté pan. Add the ginger, turmeric, chilli and salt, followed immediately by the carrots, cabbage and beans. Stir-fry over high heat for about 2 minutes, coating the vegetables while keeping the cabbage and carrots crisp. Remove from the heat and stir in the vinegar.
3 pinches of ground chilli1 tsp ground turmeric6 tbsp neutral oil1 tsp salt1 tbsp white wine vinegar- frying pan
- spatula
Transfer to a shallow dish and let cool for about 30 minutes. Serve cold as a side dish.
- serving dish
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration