Pork rashers with spring onion coleslaw

8  pork rashers
60 ml piquanté pepper or hot chutney
1/4 head of green cabbage
1/4 baby red cabbage
2 carrots
2 large spring onions
about 100ml tangy mayonnaise
30 ml sultanas

Place the rashers onto a baking sheet and grill until slightly charred on each side. Brush liberally with the chutney while still hot. 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.

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