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Pork rashers with spring onion coleslaw

Ingredients 8
Servings 4
Time 15 min


  • 8
    pork rashers
  • 60
    piquanté pepper or hot chutney
  • 1/4
    head of green cabbage
  • 1/4
    baby red cabbage
  • 2
  • 2
    large spring onions
  • about 100ml tangy mayonnaise
  • 30


15 min
Place the rashers onto a baking sheet and grill until slightly charred on each side. Brush liberally with the chutney while still hot.

Meanwhile, shred both the green and the red cabbage. Peel the carrots and cut with a julienne peeler, or grate. Cut the spring onions into three and then into julienne strips. Mix the coleslaw ingredients together, then add the mayonnaise and sultanas. Mix well to combine.

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