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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

20 mins


221 cals
(Per serving)

13.8g of fat


Made with Quorn Crunchy Strips

No Soy


  • 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


  1. Cook the Quorn Crunchy Strips as per pack instructions.
  2. 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.
  3. 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.
  4. For the lime chilli mayo: Place all of the ingredients into a bowl, mix well and spoon into a serving
  5. 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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