Stuffed naan bread with red cabbage salad, chicken and sesame dip
very easy
40 mins
40 mins
Ingredients
- 1/2 Head (approximately 600 g) Red cabbage
- 5 TABLESPOONS Lime juice
- 4 TABLESPOONS light soy sauce
- 5 TABLESPOONS Oil
- 1 TABLESPOON hulled sesame seed
- 30 g roasted, salted macadamia nut kernels
- 200 g Schmand
- 1 TABLESPOON Tahin (sesame paste)
- 7-10 Tbsp Salt
- 2 Chicken fillets (approx. 150 g each)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lime wedges and fresh coriander leaves
- 4 Mini naan breads
Directions
- 1
Cut red cabbage into slices, cut out the hard stalk. Wash the red cabbage and cut into fine strips. Knead red cabbage strips, lime juice, soy sauce and 4 tbsp. oil for approx. 5 minutes (or "pound" them with the bottom of a clean, sturdy bottle in a sturdy bowl). Leave to stand for approx. 15 minutes, then knead again and season to taste. Roast the sesame seeds in a pan without fat until brown, take them out and let them cool down
- 2
Chop the nuts, roast them brown in a pan without fat, take them out and let them cool down. Mix 3/4 of the nuts with sour cream and tahini, season with a little salt. Wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 5-6 minutes, turning it over, season with salt and pepper
- 3
Heat naan breads in the toaster according to the package instructions, then cut a bag into them. Arrange coleslaw, meat and sesame macadamia sauce in the naan breads, sprinkle with sesame seeds. Arrange breads on plates with lime wedges, sprinkle with coriander leaves. Add the remaining dip sprinkled with the remaining nuts
Nutrition Facts
570 kcal
32 g
37 g
27 g
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