Veggie Schnitzel over Garlic-Ginger Rice
with quick-pickled slaw, East Asian-style sauce & gomashio
Sweetheart cabbage is nutritious and rich in vitamin C, K and fibre. With its mild flavour, sweetheart cabbage is a versatile ingredient and ideal for a balanced diet!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Carrot
100 g
Chopped sweetheart cabbage
75 g
Basmati rice
½ bunch
Scallions
¼ sachet(s)
Gomashio
(Contains Sesame)
1 sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
1 piece
Vegan schnitzel
(Contains Soy, Wheat, Barley, Gluten May be present Mustard)
1 piece
Garlic
5 g
Ginger paste
Not included in your delivery
180 milliliters
Boiled water
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Sugar
½ tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan, or use a kettle instead (see pantry for amount).
- Crush or mince the garlic. Chop the scallions into thin rings and keep the white part separate from the greens.
- Grate the carrot. In a bowl, combine the sugar and white wine vinegar with some salt and pepper. Add the carrot and the sweetheart cabbage (see Tip).
- Toss well to combine and then keep in the fridge until serving.
Tip: if necessary, chop the cabbage into smaller pieces before adding it to the carrot.
- Heat the olive oil in a pot or saucepan over medium-high heat. Fry the garlic with the ginger paste and the white part of the scallion for 1 - 2 minutes.
- Add the rice to the pan along with the boiling water, then crumble in the stock cube (see pantry for amount).
- Bring to a boil, then lower the heat and cook the rice for 10 minutes, covered.
- Remove from the heat when finished and set aside until ready to serve.
- Heat the sunflower oil in a frying pan over medium-high heat and fry the schnitzel for 3 minutes per side.
- Take the schnitzel out of the pan and cut it into strips.
- In a small bowl, combine the mayonaise with the East Asian-style sauce and 1 tsp water per person.
- Serve the garlic-ginger rice on plates.
- Top with the schnitzel strips and drizzle over the sauce.
- Garnish with the gomashio and the scallion greens.
- Serve the crunchy slaw alongside.