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Chilli Lime Mayo Dressing:

Sweet Chilli Dressing (Optional):

Coleslaw:

  • Red cabbage 350 g
  • Green Cabbage 350 g
  • Carrots, shredded 80 g

Sandwich:

  • Milk bread or white bread or Brioche 20 slices
  • Coleslaw (dressed using the chilli lime dressing, see recipe in sub note)
  • Sprouts (alfalfa or pea sprouts) 125 g
  • Fried chicken cutlet (cooked using the classical breading procedure) 1 pc
  1. Chilli Lime Mayo Dressing:

    • Combine the ingredients in a blender. Blend until smooth. Store in an airtight container, chill until ready to sue.
  2. Sweet Chilli Dressing (Optional):

    • Combine the ingredients in a blender. Blend until smooth. Store in an airtight container, chill until ready to sue.
  3. Coleslaw:

    • Combine all the vegetables in a bowl. Add enough chilli lime mayo dressing to coat. Taste and adjust seasoning.
  4. Sandwich:

    • To assemble the sandwich, layer the coleslaw on top of one slice of bread followed by a few pieces of sprouts.
    • Place the chicken fillet on top and cover the chicken with another slice of bread that has been spread with Coleman’s mustard.
    • Make an evenly squared sandwich by slicing off the sides of the bread including any protruding part of the chicken fillet.
    • Slice the sando crosswise and arrange the sandwich with the sliced part exposed.
    • Serve with an option of sweet chilli dressing and chips.