Pork Rashers With Spring Onion Coleslaw

This meal is quick and easy to prepare after a long day at the office

9 February 2015

Serves 4
Preparation Time 15 minutes
Cooking Time 15 minutes

• 8 pork rashers
• 60ml piquanté pepper or hot chutney
• ¼ head of green cabbage
• ¼ baby red cabbage
• 2 carrots
• 2 large spring onions
• about 100ml tangy mayonnaise
• 30ml sultanas

1 Place the rashers onto a baking sheet and grill until slightly charred on each side. Brush liberally with the chutney while still hot.
2 Meanwhile, shred both the green and the red cabbage. Peel the carrots and cut with a julienne peeler, or grate. Cut the spring onions into three and then into julienne strips. Mix the coleslaw ingredients together, then add the mayonnaise and sultanas. Mix well to combine.

Text and image: Ideas magazine

To have more Dailyfix content delivered directly to your inbox, subscribe to our free newsletters here, or get your Dailyfix by following us on and .

Email this link to a friend

• FREE NEWSLETTERS

  Choose from our menu of newsletters to receive the latest from Dailyfix in your inbox:

• 

  SPREE SPECIALS

  MORE VIDEOS