Solo: Asian Slaw & Chipolatas

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Solo: Asian Slaw & Chipolatas

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

Ingredients to serve 1

  • 150g x chipolatas
  • ¾ tbsp x Dijon mustard
  • 1½ tsp x honey
  • . x SLAW
  • ¼ x red onion – slice thinly
  • ⅛ x red cabbage – cut out core and slice finely
  • 1 x carrots – cut into matchsticks or grate
  • 1 x radish – thinly slice
  • 3g x mint – tear
  • . x DRESSING
  • ¾ tbsp x red wine vinegar
  • ¼ tsp x honey
  • ¼ tsp x Dijon mustard
  • 1 tbsp x olive oil (from your pantry)
  • ¼ tsp x sesame oil
  • ¼ x chilli – deseed and chop finely
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)


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.