Loaded Crispers & Rainbow Slaw
Loaded Crispers & Rainbow Slaw


500 g McCain Crispers

500 g shredded chicken, pulled pork or beef.


For the Rainbow Slaw

100 g green cabbage, finely sliced

50 g red cabbage, finely sliced

1 carrot (60g), finely grated

5 g fresh mint, finely chopped

45 ml lemon juice

15 ml sunflower oil

5 ml sugar

Salt and freshly ground black pepper, to taste


For the Creamy Sriracha Sauce

40 ml Sriracha sauce

125 ml sour cream

1 lemon, zested and juiced

1 spring onion, finely sliced

Salt and freshly ground black pepper, to taste

Spring onion, to garnish


Prep Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4


  1. For the rainbow slaw, mix the cabbages, carrots and mint together. Mix the lemon juice, oil, and sugar. Pour over the slaw mixture, season, and toss together; set aside.


  1. For the Sriracha sauce, in a small mixing bowl, mix the ingredients and season to taste with salt and freshly ground black pepper. Set aside.


  1. Prepare the McCain Crispers according to instructions on pack, deep fry, air-fry, or oven bake. Remove and season, to taste.
  2. Layer the McCain Crispers, shredded meat of choice, rainbow slaw and top with Sriracha sauce and garnish with spring onions. Serve immediately.


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Variations, Hints and Tips

Toss the Sriracha mayo together with the coleslaw for a creamy coleslaw
Replace the shredded meats with sautéed McCain Mexican Stir Fry as a vegetarian alternative.