Plant-Based Crispy Fillet with Cauliflower Rice & Red Cabbage Salad - Foodservice EN
To make the salad, wash and dry the red cabbage, remove the stalk, and cut into fine strips. Then lightly […]
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Cooking tools:
- Combi steamer
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Pan
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
Ingredients
- 400 g Red Cabbage
- 1/2 Tbsp. Salt
- 1 Tbsp. Sugar
- 60 ml Red Wine Vinegar
- 50 ml Sesame Oil
- 4 pcs Plant-Based Crispy Fillet from the Field
- 400 g Cauliflower Rice
- 4 Tbsp. Roasted Sesame Seeds
- 40 g Salted Peanuts
- 200 ml Teriyaki Sauce
- 8 pcs Coriander Stems
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