You will need 1 x pkt of Coles Coleslaw. 1 x bunch fresh Corriander, parsley and mint. 1 x bottle Vietnamese Dipping Sauce. ( The spring roll kind). 1 x bunch shallots. 9 x cutlets. 1 x lemon cut into quarters. 1 x pkt baby spinach leaves and baby rocket leaves. 1 x iceburg lettuce (or another you like).
Cook all cutlets on BBQ.
Place coleslaw into a bowl. Add finely chopped parsley, mint, and corriander. (To your liking. I like lots). Finely chop one spring onion and add. Sprinkle with Vietnamese Dipping Sauce. Mix well. Should be nice and glossy, not drowned. Add more if too dry.
Shred some lettuce leaves finely.
On your plate arrange in a circle the lettuce, top with spinach and rocket. On one half spoon on coleslaw mix. Arrange cooked cutlets on the other half. Serve garnished with more corriander and lemon wedges. Squeeze lemon over everything. The sourness of the lemon cuts through the sweetness of the Vietnamese dipping sauce making your tastebuds zing!
As there are only 2 of us we had 3 cutlets left over and some lettuce, rocket and spinach. So for my lunch the next day I did this: make a mound of the baby spinach and baby rocket. Sprinkle chopped mint, corriander and parsley over. (again I like lots of each). Slice 1/2 an Avocado and arrange on top with 4 or 5 cherry tomatoes cut in half, then drizzle with Mazzetti Glaze (a reduced balsamic vinegar). Arrange your 3 x cold cutlets in a circle and garnish with corriander leaves. You can add a squeeze of lemon juice if you want, today I didn't just for something different. Yummy leftovers!
|Vietnamese Coleslaw and BBQ Cutlets|
|Lunch:Mixed Salad Greens with Avocado, Tomato and Balsamic Glaze, & BBQ Cutlets.|
|This is the balsamic glaze I love to use as a salad dressing.|