Red cabbage coleslaw with minute steak rolls

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the salad, clean and wash the cabbage, cut into slices, then cut into fine strips from the stalk. Knead the cabbage, vinegar, 1 teaspoon salt and 1 teaspoon sugar in a large bowl with your hands.

2. 2

   Leave to steep for about 15 minutes.

3. 3

   Peel, wash and roughly grate the carrots. Clean and wash spring onions and cut the light part into fine rings. Wash the coriander, shake dry and pluck the leaves from the stalks. Roast sesame seeds in a pan without fat and remove.

4. 4

   For the sauce, mix mayonnaise, Sriracha sauce and lime juice. Mix red cabbage, spring onion rings, carrots, coriander and sauce. Let the salad steep for another 15 minutes.

5. 5

   In the meantime cut the remaining spring onion green into pieces of about 8 cm. Wash the meat, dab dry and tap flat (2-3 mm) between two layers of foil with a pot bottom (stem pot) or a heavy pan.

6. 6

   Place the meat side by side on the work surface, spread with the peanut cream and season with 5-spice powder. Spread spring onion green on top. Roll up tightly from one short side at a time.

7. 7

   Stick together with wooden skewers.

8. 8

   Heat the oil in a frying pan. Fry the rolls for 8-10 minutes. Season Coleslaw with salt and pepper. Serve with the rolls. Sprinkle with sesame seeds.

Nutrition Facts

KCAL
400 kcal

CARBS
17 g

FATS
27 g

PROTEINS
19 g