Asian red cabbage salad with teriyaki turkey steaks
easy
40 mins
40 mins
Ingredients
- 1 small head red cabbage (about 1,5 kg)
- 1 1/2-2 TEASPOONS Salt
- 1 TABLESPOON Oil
- 200 g Spring onions
- 1 red chilli pepper
- 1 Onion
- 200 ml Orange juice
- 3-4 Tbsp liquid honey
- 100 ml white balsamic vinegar
- 7-10 Tbsp Pepper
- 6 small turkey escalopes (approx. 100 g each)
- 9 TABLESPOONS Teriyaki sauce
- 100 g Rungs Mix
- 20 g clarified butter
- 7-10 Tbsp chili pepper
Directions
- 1
Clean the cabbage, wash it, quarter it, cut out the stalk. Cut cabbage into fine strips. Mix cabbage, salt and oil in a large bowl and knead well with your hands. Clean, wash and cut spring onions into fine rings. Wash and clean the chilli, cut lengthwise and remove the seeds.
- 2
Cut the pod into small pieces. Peel onion and chop very finely. For the marinade mix orange juice, honey, vinegar, chilli and pepper. Stir in onion and chilli. Mix spring onions with the red cabbage. Pour the marinade over it, mix well and let it stand for about 1 hour. Wash cutlets, dab dry. Place them side by side in a flat bowl, drizzle with Teriyaki sauce and chill for about 30 minutes. After about 15 minutes, turn the meat over. Rinse the sprouts and let them drain in a sieve.
- 3
Wash cutlets, dab dry. Place them side by side in a flat bowl, drizzle with Teriyaki sauce and chill for about 30 minutes. After about 15 minutes, turn the meat over. Rinse the sprouts and let them drain in a sieve. Heat clarified butter in a pan and fry the meat in it in 2 portions on each side at medium heat for about 2 minutes. Arrange salad with sprouts in a small bowl. Arrange meat garnished with chilli on a plate
- 4
waiting time approx. 1 1/4 hours
Nutrition Facts
260 kcal
22 g
7 g
28 g
More Delicious Recipes
