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Schnitzel with Asian Quinoa Slaw

Serves: 4
Prep: 15
Cook: 15



    • 300g pack Vegie Delights Schnitzel
    • 1½ Tbsp olive oil
    • Sweet chilli sauce (optional)


    • 500g purple cabbage
    • Thinly sliced 3 carrots, shredded or grated
    • ½ cup white quinoa, cooked
    • 2 spring onions, finely chopped
    • ¼ cup fresh coriander, roughly torn


    • 2 Tbsp rice vinegar
    • 1 Tbsp salt reduced soy sauce
    • 2 Tbsp olive oil
    • 2 Tbsp toasted sesame oil
    • 2 Tbsp agave nectar or maple syrup
    • 1 tsp fresh ginger, finely grated


    1. Begin by making the slaw. Add the ingredients in a bowl and toss to combine. To make the dressing, whisk all the ingredients together or place in a jar and shake vigorously to combine. Pour the dressing over the slaw and toss thoroughly.
    2. Place a frying pan over a medium heat and add a little olive oil to the pan. Add the Vegie Delights Schnitzel and cook for 10 to 15 mins, turning half way through.
    3. To serve, divide the slaw between 4 plates and top with the Vegie Delights Schnitzel drizzled with a little sweet chilli sauce.

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