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
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.
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.
To serve, divide the slaw between 4 plates and top with the Vegie Delights Tender Crumbed Schnitzel drizzled with a little sweet chilli sauce.