Tender Crumbed Schnitzel with Asian Quinoa Slaw

schnitzel quinoa recipe




  • 300g pack Vegie Delights Tender Crumbed Schnitzel
  • 1½ Tbsp olive oil
  • Sweet chilli sauce (optional)


  • 500g purple cabbage, thinly sliced 3 carrots, shredded or grated
  • ½ cup white quinoa, cooked
  • 2 spring onions, finely chopped
  • ¼ cup fresh coriander, roughly torn Dressing
  • 2 Tbsp rice vinegar
  • 1 Tbsp salt reduced soy sauce
  • 2 Tbsp olive oil
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp agave nectar or maple syrup
  • 1 tsp fresh ginger, finely grated


  1. Begin by making the slaw. Add the ingredients in a bowl and toss to combine. To make the dressing, whisk all the ingredients together or place in a jar and shake vigorously to combine. Pour the dressing over the slaw and toss thoroughly.
  2. Place a frying pan over a medium heat and add a little olive oil to the pan. Add the Vegie Delights Tender Crumbed Schnitzel and cook for 10 to 15 mins, turning half way through.
  3. To serve, divide the slaw between 4 plates and top with the Vegie Delights Tender Crumbed Schnitzel drizzled with a little sweet chilli sauce.