Asian Coleslaw and Shredded Chicken Sarm

Asian Coleslaw:

½ small green cabbage, shredded

½ small red cabbage, shredded

1 carrot, peeled and grated

50g fresh bean sprouts

15ml pickled ginger, sliced

200g cooked chicken, shredded or sliced

15ml white and/or black sesame seeds toasted

15ml sweet chilli sauce

45ml mayonnaise or 30ml French salad dressing


To Serve:

8 slices Albany Ultima Rooibos & Rye Brown bread, slices

Place all of the Asian Coleslaw ingredients into a bowl and toss to combine.

Divide the filling between the bread and top with a remaining slice of bread.

Slice in half and serve.

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