Ingredients (Serves 2)
1 Packet plantein Plant Based Schnitzels
250g Cooked Rice
1 Quarter Head Purple Cabbage (shredded)
2 Small Carrots (shredded)
I Small Bunch Coriander (chopped)
1 Cup Edamame Beans (steamed)
¼ Cup Soy Sauce
¼ Cup Rice Wine Vinegar
1 Tbsp Honey or Agave Syrup
2 Garlic Cloves (minced)
2 Tbsp Fresh Ginger (minced)
1 tsp Sesame Seeds
1 tsp Sesame Oil
Black + White Sesame Seeds
Japanese Mayonnaise or Mayonnaise of choice
Preheat the oven to 180°C and line a large baking tray with parchment paper. Place schnitzels onto the baking tray and cook for 10-15 minutes or until cooked through and golden brown.
Meanwhile, in a small mixing bowl combine all the chilli oil sauce ingredients. Whisk until combine.
When ready to serve, assemble individual bowls with the rice, cabbage, carrots, edamame beans and coriander. Chop up the cooked schnitzels into bite sized pieces and assemble over the top. Pour asian chilli sauce over and give a good drizzle of your choice of mayonnaise. Enjoy!