Salad

Comorian Vegetable Achards

Name: Comorian Vegetable Achards
Total time: 150 min
Yield: 4 servings
Ingredients: 3 Carrot; 1/4 White cabbage; 150 g Green beans; 1 Chili pepper; 3 cloves Garlic; 1 piece Ginger; 1 tsp Turmeric; 1 tsp Mustard seeds; 3 tbsp Vinegar; 4 tbsp Neutral oil; 1 tsp Salt

Preparation time: 2 h 30
Servings: 4 servings

Ingredients

4 servings

Carrot — to buy3
White cabbage — to buy1/4
Green beans — to buy150 g
Chili pepper — to buy1
Garlic — to buy3 cloves
Ginger — to buy1 piece
Turmeric — to buy1 tsp
Mustard seeds — to buy1 tsp
Vinegar — to buy3 tbsp
Neutral oil — to buy4 tbsp
Salt — to buy1 tsp

Preparation

Cut the carrots and cabbage into thin julienne strips, trim the green beans and cut them into 3 cm pieces.
Blanch the vegetables for 2 minutes in plenty of boiling salted water, then plunge them straight into ice water to stop the cooking and keep their crunch.
Drain thoroughly and pat dry with a clean cloth — well-dried vegetables are essential for the achards to keep and stay crisp.
Heat the oil in a small pan, add the mustard seeds and let them crackle for 30 seconds, then add the crushed garlic, grated ginger, sliced chilli and turmeric, and stir for 1 minute off the highest heat so the turmeric doesn't burn.
Pour this still-hot fragrant oil over the vegetables, add the vinegar and salt, and mix well to coat every piece.
Let marinate in the fridge for at least 2 hours (ideally overnight) before serving, alongside rice or grilled fish.