Spicy Mauritian coleslaw from Sunshine on a Plate: Simple, Vibrant Cooking to Warm the Heart (page 27) by Shelina Permalloo

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy aubergine baja

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on August 16, 2020

    Now, I ended up enjoying this dish but a) I think there are some fundamental issues with the recipe, as I've found with others in this book too, and b) mine looked absolutely nothing like the photo (which to be fair is probably partly because I grated the cabbage and carrots quite finely as oppposed to julienning, but still doesn't explain the colour issue). The recipe calls for 100g cabbage, 100g carrots and 100g green beans and this is supposed to feed 6-8 people. I just don't think this is the case unless you're serving miniscule portions. I cut a tiny piece off my whole cabbage and weighed it: it was 200+ grams, so I scaled up the carrots too. I ended up getting about 4 portions out of this practically doubled recipe. Another thing: she says to cook the seasonings in 5 tbsp oil, this is loads, and I think is another reason the dish did not end up as crunchy and fresh-looking as the version in the photo. All that said, I enjoyed the flavours of this.

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