This is a great week day recipe as it doesn’t take too long. You can make double the amount of coleslaw as it lasts for a couple of days in the fridge and works well with other salads, an omelette or other grilled meats or fish.
Ingredients – serves 2
2 ½ cups of shredded green/common cabbage (or use red if you prefer)
1 medium carrot, peeled (if not organic) & grated
½ red onion, finely diced
1 heaped tablespoon of mayonnaise
1 teaspoons curry powder (or use a korma paste)
1 teaspoon Cajun spice mix
2 x 100g lean pork medallions
Splash of extra virgin olive oil
1 tablespoon water
Place the cabbage, carrots and onion in a bowl and combine.
Mix the mayonnaise, curry powder and water (or korma paste) in a small bowl. Season with pepper and add to the cabbage, carrots and onion.
Add a splash of the olive oil to a frying pan and heat over a medium heat. Sprinkle the spice mix on both sides of the pork. Add to the pan and cook for 2 minutes each side or until your liking. Thickly slice the pork.
Divide the coleslaw and pork between the 2 plates. Serve with a green salad.
Tip: Chicken can be used instead of the pork.