Red cabbage-coconut Slaw with turkey steak

Name: Red cabbage-coconut Slaw with turkey steak
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Red cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Cider vinegar; 1 TABLESPOON liquid honey; 2-3 TABLESPOONS Soy sauce; 2 TABLESPOONS roasted sesame oil; 125 g fresh coconut pulp; 1 collar Spring onions; 1 collar Thai basil (Asialaden; alternatively 1/2 pot of basil and 3 sprigs of mint); 4 Turkey steaks (approx. 150 g each); 1 TABLESPOON Oil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

A coleslaw sees red, travels to Asia and makes its peace with coconut, Thai basil and soy sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Red cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Cider vinegar
1 TABLESPOON liquid honey
2-3 TABLESPOONS Soy sauce
2 TABLESPOONS roasted sesame oil
125 g fresh coconut pulp
1 collar Spring onions
1 collar Thai basil (Asialaden; alternatively 1/2 pot of basil and 3 sprigs of mint)
4 Turkey steaks (approx. 150 g each)
1 TABLESPOON Oil

Directions

1
Clean and wash the red cabbage and cut it into very fine strips from the stalk. In a bowl with 1 teaspoon salt, knead well with your hands.
2
For the dressing, mix apple vinegar, honey, soy sauce and pepper. Fold in sesame oil. Coarsely grate the coconut pulp. Clean and wash the spring onions and cut into fine rings. Wash Thai basil, shake dry. Put some stems aside for garnishing. Pluck off the remaining leaves and grind them coarsely. Cabbage, coconut, spring onions
3
Wash the meat and dab dry. Heat the oil in a large pan. Fry the turkey steaks in it for about 2 minutes on each side. Season with salt and pepper. Arrange the steaks with the salad and garnish with basil.
4
Not in the mood to crack a coconut? Then replace the fresh pulp with 75 g unsweetened coconut chips.
5
Take coconuts that gurgle clearly when shaken! Because only if they contain a lot of coconut water are they fresh.