with Spinach Slaw and Crispy Shallots
A rainbow of colours from an array of fresh veggies makes this a gorgeous plate! It's also a healthy option for when you want something light that's still packed with flavour. The fragrant sesame-miso-dressed slaw is the real hero here!
Allergens
Utensils
Tags
Ground Pork
250 g
Crispy Shallots
28 g
Soy Sauce
1 tbsp
Red Cabbage, shredded
113 g
Radish
3 unit(s)
Sweet Bell Pepper
1 unit(s)
Baby Spinach
56 g
Sesame Oil
1 tbsp
Miso Broth Concentrate
1 unit(s)
Seasoned Rice Vinegar
1 tbsp
Ginger-Garlic Puree
2 tbsp
Spicy Mayo
2 tbsp
Oil
0.5 tbsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Add miso broth concentrate, vinegar, sesame oil, spicy mayo, half the ginger-garlic puree and 1/2 tsp (1 tsp) sugar to a small bowl.
- Season with pepper, then whisk to combine.
- Add cabbage and half the dressing to a large bowl, then toss to coat. Set aside.
- Add pork, soy sauce, three-quarters of the crispy shallots and remaining ginger-garlic puree to a medium bowl. Season with pepper, then combine.
- Form pork mixture into six 1/2-inch-thick patties (12 patties for 4 ppl).
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Cook, flipping halfway through, until golden-brown and cooked through, 3-4 min per side.**
- Meanwhile, thinly slice radishes into 1/4-inch rounds.
- Roughly chop spinach into 1/4-inch strips.
- Core, then cut pepper into 1/8-inch strips.
- When patties are done, add spinach, radishes and peppers to the bowl with cabbage. Toss to combine.
- Divide slaw between plates. Top with patties.
- Drizzle remaining dressing over patties.
- Sprinkle remaining crispy shallots over top.
570
kcal
Calories
37
g
Fat
13
g
Saturated Fat
22
g
Carbohydrate
10
g
Sugar
4
g
Dietary Fiber
28
g
Protein
95
mg
Cholesterol
1190
mg
Sodium
0.3
g
Trans Fat
950
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
with Spinach Slaw and Crispy Shallots
with Spinach Slaw and Crispy Shallots
with Spinach Slaw and Crispy Shallots
with Spinach Slaw and Crispy Shallots
and Spinach Slaw with Crispy Shallots
