Turkey saté with Asian pointed cabbage salad

Name: Turkey saté with Asian pointed cabbage salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1/4 Head pointed cabbage; 7-10 Tbsp Salt; 2 TABLESPOONS Peanut kernels; 1 small pepper; 1 glass (212 ml) Corn Veal; 4 TABLESPOONS white balsamic vinegar; 3 TABLESPOONS Asian chili sauce for chicken; 5 TABLESPOONS Oil; 1 TEASPOON Peanut oil; 200 g Turkey escalope; 6 Stem(s) Coriander; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 6 wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1/4 Head pointed cabbage
7-10 Tbsp Salt
2 TABLESPOONS Peanut kernels
1 small pepper
1 glass (212 ml) Corn Veal
4 TABLESPOONS white balsamic vinegar
3 TABLESPOONS Asian chili sauce for chicken
5 TABLESPOONS Oil
1 TEASPOON Peanut oil
200 g Turkey escalope
6 Stem(s) Coriander
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
6 wooden skewers

Directions

1
Soak wooden skewers in cold water. Clean, wash and cut the pointed cabbage into strips. Knead the pointed cabbage strips and some salt to soften the cabbage. Roast peanuts in a pan without fat, take them out and chop them roughly.
2
Clean, wash and cut the peppers into thin strips. Drain the corn and cut in half lengthwise. For the vinaigrette, mix vinegar and 2 tablespoons of chilli sauce and fold in 3 tablespoons of oil and peanut oil.
3
Cut the turkey escalope into 1-2 cm wide strips and put them on the wooden skewers. Heat 2 tablespoons of oil in a pan and fry the skewers all around for about 7 minutes, season with salt and pepper. Shortly before the end of the roast, brush the skewers with approx. 1 tablespoon of chilli sauce.
4
Wash the coriander, dab dry, pluck the leaves from the stems and cut into strips. Mix vinaigrette, cabbage, peppers, peanuts, coriander and corn on the cob. Season salad with salt, pepper and possibly some chilli powder and serve with the skewers.
5
It goes well with bread.