Summary

Ingredients

• 800 g red cabbae
• 3 tablespoon white wine vinegar
• salt and pepper
• sugar
• 2 carrot (s), approx. 300 g
• 1 bunch spring onion (s)
• 8 stalks coriander
• 2 tablespoon sesame seeds
• 2 tablespoon mayonnaise
• 2 tablespoon sriracha sauce
• 2 tablespoon lime juice
• 4 minute steak (s) from pork, approx. 75 g each
• 4 teaspoons peanut cream from the jar
• Five-spice powder
• 2 tablespoons oil

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Instructions

1. For the salad, clean and wash the cabbage, cut into wedges and then cut into fine strips from the stalk. Knead the cabbage with vinegar, 1 teaspoon salt and 1 teaspoon sugar in a large bowl with your hands and let it steep for about 15 minutes.
2. Peel, wash and roughly grate the carrots. Clean and wash the spring onions and cut the light part into fine rings. Wash the coriander, shake it dry and pluck the leaves from the stems. Roast the sesame seeds in a pan without fat and remove.
3. For the sauce, stir together the mayonnaise, sriracha sauce and lime juice. Mix the red cabbage, spring onion rings, carrots, coriander and sauce. Let the salad stand for another 15 minutes.
4. In the meantime, cut the spring onion greens into pieces approx. 8 cm long. Pat the meat dry and place between two layers of foil with a pan base or meat tenderizer, 2 - 3 mm thick. Brush the meat with peanut cream and season with five-spice powder (cinnamon, cloves, fennel, star anise, Szechuan pepper). Spread the spring onion greens on top. Roll up tightly from one short side and stick together with wooden skewers.
5. Heat the oil in the pan and fry the rolls in it for 8-10 minutes. Season the coleslaw with salt and pepper. Arrange and sprinkle with sesame seeds.