Red cabbage and coriander coleslaw with minute steak rolls

Ingredients for 4 servings:

• 800 g red cabbage
• 3 tbsp white wine vinegar
• salt and pepper
• Sugar
• 2 carrots, approx. 300 g
• 1 bunch of spring onions
• 8 stalks of coriander
• 2 tbsp sesame seeds
• 2 tbsp mayonnaise
• 2 tbsp sriracha sauce
• 2 tbsp lime juice
• 4 minute steaks of pork, approx. 75 g each
• 4 tsp peanut butter from the jar
• Five-spice powder
• 2 tbsp oil

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

For the salad, clean and wash the cabbage, cut into wedges, and then cut the stalk into thin strips. Knead the cabbage well with your hands in a large bowl with the vinegar, 1 teaspoon of salt, and 1 teaspoon of sugar, then let it sit for about 15 minutes. Peel, wash, and coarsely grate the carrots. Clean and wash the spring onions, and finely slice the white part. Wash the cilantro, shake dry, and pluck the leaves from the stalks. Toast the sesame seeds in a dry pan and remove from the pan. For the dressing, mix the mayonnaise, sriracha sauce, and lime juice. Mix the red cabbage, spring onion rings, carrots, cilantro, and dressing. Let the salad sit for another 15 minutes. Meanwhile, cut the spring onion greens into approximately 8 cm long pieces. Pat the meat dry and flatten it between two layers of foil using a pan base or a meat tenderizer, 2-3 mm thick. Spread the meat with peanut butter and season with five-spice powder (cinnamon, cloves, fennel, star anise, Sichuan pepper). Arrange the spring onion greens on top. Roll each roll tightly, starting at a short end, and secure with wooden skewers. Heat oil in a pan and fry the rolls on all sides for 8-10 minutes. Season the coleslaw with salt and pepper. Serve and sprinkle with sesame seeds.