Crunchy Strips with Rainbow Slaw
This dish has everything, Quorn Crunchy strips paired with a zingy fresh slaw and creamy dipping mayo. The prefect sharing meal to enjoy with friends. Switch up the mayo by swapping the lime for lemon and add chopped coriander for a change. This sauce is also delicious dolloped onto Quorn Crunchy Fillet Burgers.
Serves 4 - 6
20 mins
Easy
221 cals
(Per serving)
13.8 g fat
Vegan
Made with Quorn Crunchy Strips
No soy
Ingredients
- 12 Quorn Crunchy Strips
- For the slaw
- ¼ head red cabbage
- 1 carrot, peeled
- 50g mange tout
- 25g spring onions
- 1 beetroot
- 3 radishes
- ½ red chilli
- For the dressing
- 1 lime, juice only
- ½ grapefruit, juice only
- ½ orange, juice only
- 1 garlic clove, crushed
- ½ tsp. Dijon mustard
- 5g coriander, chopped
- Salt and pepper
- For the lime chilli mayo…
- 50g vegan mayonnaise
- ½ tsp. sweet chilli sauce
- ½ lime, zest and juice
- ½ red chilli, finely chopped
- To garnish
- ½ tbsp. sesame seeds
- 1 green chilli, sliced
- 4 wedges of lime
Method
- Cook the Quorn Crunchy Strips as per pack instructions.
- For the slaw: Shred the red cabbage and place into a mixing bowl. Cut the remaining slaw ingredients into long matchsticks. Toss together to combine.
- For the dressing: Mix all of the dressing ingredients in a small bowl. Season to taste. Pour the dressing over the slaw and toss to coat. Spoon into a serving bowl and scatter with sesame seeds to garnish.
- For the lime chilli mayo: Place all of the ingredients into a bowl, mix well and spoon into a serving
- To serve, place 3 Quorn Crunchy Fillets onto a plate, add a spoon of rainbow slaw and a dollop of lime mayo. Garnish with a scattering of green chillies and a wedge of lime.
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