Global Generation, in its Skip Garden home, has been a partner of Islington Giving for a number of years. With support from us and Arsenal in the Community, the team run Friday Night Out activities to help local children and young people generate change, giving them a taste for fresh, seasonal veg, gardening, and healthy exercise. Here the skilled Skip Garden chefs share one of their favourite recipes for a vibrant Mauritian slaw.
If you try your hand at this recipe, why not share your creation with us (@IsGiv) and Global Generation (@Global_Gen) on Twitter and Instagram?
Skip Garden Mauritian Slaw
The Skip Garden adaptation of the classic Mauritian slaw, ‘Achard des Legumes’ makes use of classic seasonal, British Isles vegetables, but offers the warmth and vibrancy of the East African coast. We serve this colourful and substantial salad as an accompaniment for pies, quiches and toasted sandwiches. The beauty is its versatility. We sometimes substitute grated beetroot, or white cabbage for red cabbage. We have included shaved fennel, grated kohl rabbi and even apple. This salad offers a lot of opportunities to use up bits of leftover vegetables from the fridge and eat seasonally and locally. We gather herbs and greens from the garden so can use carrot tops, fennel tops of baby greens, instead of kale. The recipe offers proportional guidelines but really is as adaptable as you want it to be! This will last in the fridge for about 2 days in a sealed container.
Skip Garden Kitchen, Kings Cross, London
2 large carrots – washed and grated
¼ small red cabbage – finely sliced
6 leaves of black or curly kale washed and roughly chopped
Substantial pinch of salt and caster sugar
For the dressing:
½ tblsp toasted sesame oil
Juice and zest of ½ a lemon
½ tsp salt
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds or ground coriander
½ tsp dried turmeric
Roughly chop and macerate the kale by massaging a pinch of salt and sugar into it for about 30 seconds. Set it to one side.
Combine the shredded cabbage and carrots in a bowl.
Gather your dressing ingredients and get a good quality, heavy bottomed frying pan hot on the cooker. Once the pan is too hot to touch, add the mustard seeds, cumin, coriander and after about 10 seconds the turmeric. (If you are using ground coriander, add this at the same time of the turmeric, not before.) You will know the spices are toasted when they release their aromas and the seeds begin to shimmy about in the pan.
Add the spices straight to the bowl of carrots and cabbage, incorporate the spices and the kale then dress immediately with the oil and lemon juice. Mix well and serve.
Optional extras include, grated ginger which can be added to the spices during toasting. Dried or fresh chillies which would go straight in with the carrots. Toasted, dessicated coconut or pumpkin, sunflower or sesame seeds which dress the top of the salad admirably.