Ingredients
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
Directions
Prep Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4
- 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.
- 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.
- Prepare the McCain Crispers according to instructions on pack, deep fry, air-fry, or oven bake. Remove and season, to taste.
- 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.
