chilli-mayo-braai-slaw

Chilli Mayo Braai Slaw

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chilli-mayo-braai-slaw

INGREDIENT

For the Slaw:

3 cups shredded green cabbage

1 cup shredded purple cabbage (optional, for color)

1 large carrot, grated

1 medium red onion, thinly sliced

½ cup fresh coriander leaves, roughly chopped

½ cup toasted sunflower seeds or chopped peanuts (optional, for crunch)

For the Dressing:

½ cup Super Saucy Chinese Chili Mayo

2 tbsp apple cider vinegar or white vinegar

1 tbsp honey (or maple syrup for a vegan option)

1 tsp Dijon mustard

Salt and freshly ground black pepper to taste

METHOD

Prep Vegetables:

Mix green cabbage, purple cabbage, carrot, and red onion in a large bowl.

Make Dressing:

Whisk Super Saucy Chinese Chili Mayo, vinegar, honey, and mustard. Season with salt and pepper.

Combine:

Toss vegetables with dressing until evenly coated.

Chill:

Refrigerate for 15-30 minutes for enhanced flavor.

Serve:

Top with coriander and toasted sunflower seeds or peanuts for crunch.

fusion-roast-veggies

Fusion Roast Veggies

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fusion-roast-veggies

 

INGREDIENTS

Vegetables:

1 cup baby carrots, halved

1 zucchini, thickly sliced

1 red bell pepper, chopped into large chunks

1 yellow bell pepper, chopped into large chunks

1 cup baby potatoes, halved

1 red onion, quartered

Seasoning:

2 tbsp olive oil

2 tbsp Super Saucy Chimichurri

1 tbsp Super Saucy Chinese Chili Oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and freshly ground black pepper, to taste

Garnish:

2 tbsp crumbled feta cheese (optional)

Fresh parsley or coriander, chopped

METHODS

Preheat the Oven:

Preheat your oven to 200°C. Line a baking sheet with parchment paper.

Prepare the Vegetables:

Wash and dry all vegetables thoroughly. Chop as directed and place them in a large mixing bowl.

Season the Vegetables:

In a small bowl, mix olive oil, Super Saucy Chimichurri, Super Saucy Chinese Chili Oil, smoked paprika, garlic powder, salt, and pepper.

Coat the Vegetables:

Pour the seasoning mixture over the vegetables. Toss until everything is evenly coated.

Roast:

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning them halfway through, until golden and slightly charred at the edges.

Garnish and Serve:

Remove from the oven and transfer to a serving platter. Sprinkle with crumbled feta cheese and fresh herbs for added flavor.

BANG BANG CHICKEN

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INGREDIENTS

500 g bonelss skinless chicken breast

15ml line juice [or lemon juice]

salt and pepper

15ml vegetable oil

super saucy chinese chilli mayo

METHOD

1. Cut the chicken into small chunks and dry with a paper towel. Squeeze the lime juice over the

chicken and season with salt and pepper. Toss with the cornstarch.

2. Heat the oil over medium high heat and add the chicken in one layer. Once it is nice and browned,

flip and cook on the other side until cooked through

3. While the chicken is still warm, toss with the sauce.

WHAT TO SERVE WITH BANG BANG CHICKEN

Traditionally bang bang chicken is served with steamed white rice and vegetables. However, there are so many options.

• This sweet and spicy chicken tastes amazing with a crunchy Asian slaw like this one made with kaleor this one with cabbage and pineapple.

• For a lighter option, serve this with some Cabbage Fried Rice or Healthy Fried Rice.

• Wrap your bang bang chicken up in lettuce wrap and serve them with grated carrots and crushed peanuts.

• Turn this tasty chicken into tacos with flour tortillas, cabbage slaw, and sesame seeds.