Recipe

Asian Slaw & Chipolatas

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Honey-mustard, pork chipolatas with a red cabbage, carrot, radish, mint & sesame oil slaw.

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serves 2

.
300g
1½ tbsp
1 tbsp
.
½
¼
2
1
5g
.
1¼ tbsp
½ tsp
½ tsp
2 tbsp
½ tsp
½
.
.

serves 4

.
600g
3 tbsp
2 tbsp
.
1
½
4
2
10g
.
2½ tbsp
1 tsp
1 tsp
4 tbsp
1 tsp
1
.
.

ingredients

CHIPOLATAS
chipolatas
Dijon mustard
honey
SLAW
red onion – slice thinly
red cabbage – cut out core and slice finely
carrots – cut into matchsticks or grate
radish – thinly slice
mint – tear
DRESSING
red wine vinegar
honey
Dijon mustard
olive oil (from your pantry)
sesame oil
chilli – deseed and chop finely
salt and black pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 2

. x CHIPOLATAS
300g x chipolatas
1½ tbsp x Dijon mustard
1 tbsp x honey
. x SLAW
½ x red onion – slice thinly
¼ x red cabbage – cut out core and slice finely
2 x carrots – cut into matchsticks or grate
1 x radish – thinly slice
5g x mint – tear
. x DRESSING
1¼ tbsp x red wine vinegar
½ tsp x honey
½ tsp x Dijon mustard
2 tbsp x olive oil (from your pantry)
½ tsp x sesame oil
½ x chilli – deseed and chop finely
. x salt and black pepper (from your pantry)
. x tin foil (from your pantry)

Ingredients to serve 4

. x CHIPOLATAS
600g x chipolatas
3 tbsp x Dijon mustard
2 tbsp x honey
. x SLAW
1 x red onion – slice thinly
½ x red cabbage – cut out core and slice finely
4 x carrots – cut into matchsticks or grate
2 x radish – thinly slice
10g x mint – tear
. x DRESSING
2½ tbsp x red wine vinegar
1 tsp x honey
1 tsp x Dijon mustard
4 tbsp x olive oil (from your pantry)
1 tsp x sesame oil
1 x chilli – deseed and chop finely
. x salt and black pepper (from your pantry)
. x tin foil (from your pantry)

Method

Step 1

Preheat the oven to 180°C. Line a baking tray with tin foil.

Step 2

Prepare all ingredients as indicated above.

Step 3

Mix the honey and mustard together for the Chipolatas. (Important – ONLY use quantities stated under “Chipolatas” above. You’ll use the rest in the dressing later).

Step 4

Dip each chipolata into the honey mustard or brush the sauce on with a pastry brush if you have one. Place the chipolatas on the tin foil lined tray (being careful not to cramp them) and bake them until golden brown and cooked through, about 15 minutes. Check them after about 10 minutes and move them about so they can colour all the way around.

Step 5

Mix all your dressing ingredients together and whisk them well with a fork so they combine. Mix all your slaw ingredients together in a bowl, saving a few mint sprigs and radish to garnish. Toss the salad with the dressing and season to taste. Garnish with your leftover mint and radish and serve with your chipolatas.

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