Plant Based Chicken Burgers with Thai Slaw | Leah Itsines

Ingredients

• 300g Birds Eye Plant Based Chicken Burgers
• 2 tbsp sweet chilli sauce
• 2 burger buns, or 4 slider buns
• 1 cup Purple cabbage, thinly sliced
• 1 medium carrot, finely julienned
• ½ red capsicum, finely sliced
• 1 small cucumber, finely sliced
• 4-5 fresh mint leaves, finely sliced
• 4-5 fresh coriander sprigs, finely chopped
• ½ long chilli, finely sliced
• 2 tbsp fried shallots
• 2 tsp Sesame oil
• 1 tbsp fish sauce
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce
• 1 tbsp Honey
• 1 garlic clove, crushed
• Juice of 1 lime
• 5 large spoonfuls of whole egg mayonnaise
• 1 full lime rind
• Cracked salt and pepper
• ½ jalapeno, sliced thinly