Tag Archives: bean sprouts

chicken + tangy coleslaw open sandwich

chicken + tangy coleslaw open sandwich

This deliciousness of a sandwich was introduced to me by my work colleague, the lovely American – Madeleine. I just love the combination of the fresh ingredients and the fantastic salad dressing that just lifts each bite. I realised once again how delicious homemade salad dressings are … and together with the coleslaw + chicken makes for a tangy-crunchy, rich-tasty, but above all healthy easy meal. For an even healthier option you can just grill your chicken.

What is also super is that you can use the coleslaw as a salad on its own – I added some fennel + flavourburst micro leaves + bean sprouts to give it extra flavour and crunch. This salad fits in perfectly with one of those impromptu braais that we so enjoy.

Watch me make this by clicking here.

chicken and coleslaw

chicken and coleslaw chicken and coleslaw chicken and coleslaw

chicken + tangy coleslaw open sandwich
Prep time
Cook time
Total time
Serves: 2
  • 4 Slices of bread
  • 300g Crumbed chicken pieces / steaklets
  • Coleslaw
  • 50g White cabbage, finely sliced
  • 50g Red cabbage, finely sliced
  • 2 Spring onions or salad onions, chopped
  • 2 Baby fennel bulbs, finely sliced
  • 40g Mung bean sprouts or any sprouts
  • 1 Red chilli, chopped
  • 10 g Parsley, chopped
  • 10g Flavourburst micro leaf salad (optional)
  • Salad dressing
  • 1 Tbsp Dijon Mustard
  • 3 Tbsp Sherry vinegar
  • 10g Parsley, chopped
  • ½ tsp Salt
  • Large pinch of milled black pepper
  • ¼ Cup olive oil
  1. Preheat your oven to 200 °C and bake the crumbed chicken pieces for 20 minutes – or as per the instructions indicated on the packet.
  2. Mix all the coleslaw ingredients together.
  3. Mix the salad dressing ingredients together and drizzle over coleslaw. Mix well and make sure you coat all of the coleslaw. Season to taste.
  4. Place the just fried or oven baked chicken pieces onto your bread and top it with the coleslaw.
  5. Note: I don’t butter my bread but you can if you want to.

12 international foods to try before you die – #1 fresh spring rolls + dipping sauce

12 international foods to try before you die – #1 fresh spring rolls + dipping sauce

12 international foods to try before you die - #1 fresh spring rolls + dipping sauce

On Spring Day I found myself reading an article posted on the Independent Traveler site written by Lori Sussle – “12 International Foods to try before you die” – it’s kind of like a “food bucket list” for us ordinary people [see the full list below].

The first item on the list was Vietnamese Spring Rolls or Fresh Spring Rolls. Spring Rolls are normally associated with the freshness and vitality that comes with the onset of Springtime and are versatile, healthy and easy to make.

You can prepare either vegetarian Spring Rolls or add seafood or even meat and eggs, whatever your heart delights – but the most important thing for me when serving a fresh spring roll … is the dipping sauce. The sauce needs to compliment the ingredients inside the roll – you can make peanut sauce, soy based sauce or sweet and sour sauce etc. I decided to make spring rolls with ricotta cheese and my own dipping sauce – yip – I think the foodies will tell you that it is somewhat of a no-no to fuse Italian with Eastern cuisine. Well it worked – East meets West … its delicious and the ricotta adds a lovely creaminess to the roll.

In my recipe I cannot specify the quantity of ingredients you will need as this depends on how many Spring Rolls you would like to make or how “fat” you would like to make them…but I have included a list of suggested ingredients with a link to a YouTube video which shows you how to make your own fresh spring rolls. Try my dipping sauce – its fresh, salty, sour and sweet all at once and adds just another dimension to eating this Eastern treat.

12 international foods to try before you die - #1 fresh spring rolls + dipping sauce

An accidental tourists’ culinary bucket list ….

“Do we really want to travel in hermetically sealed pope mobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald’s? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.” — Anthony Bourdain

1. Vietnamese Spring Rolls – fresh spring rolls is a Vietnamese delicacy known as gỏi cuốn. Depending on the region, spring rolls are made in different manners with different ingredients.
2. Gnocchi – come in various shapes and guises and are soft dumplings made from semolina, ordinary wheat flour, potato and egg.
3. Meze – is a selection of small dishes served in the Mediterranean, Middle East and Balkans as either a breakfast, lunch or even dinner – with or without drinks (I prefer it with drinks… ). In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals.
4. Lobster Roll – a traditional lobster roll that contains the fresh cooked meat of a lobster, tossed with mayonnaise and served on a grilled hot dog bun or similar roll, so that the opening is on the top rather than on the side.
5. Churros and Chocolate – a churro, sometimes referred to as a Spanish doughnut, it is a fried-dough pastry—predominantly choux-based snack. There are two types of churros in Spain, one which is thin (and sometimes knotted) and the other which is long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate or café con leche.
6. Kangaroo meat – is a meat from any of the species of kangaroo. It is produced in Australia from wild animals.
7. Saag Paneer– is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer’s cheese) in a thick curry sauce based on pureed spinach.
8. Ćevapčići – is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe.
9. Poutine – is a French Canadian dish, made with French fries, topped with brown gravy and curd cheese.
10. Completo – is a hot dog variation eaten in Chile, which, is usually served with ingredients such as chopped tomatoes, mayonnaise, sauerkraut, a variation of the sauce américaine, chilean chili, green sauce and cheese. It is normally a lot larger than the American type of hot dog we have come to know.
11. Queso Helado – is reminiscent of frozen rice pudding flavored with cinnamon. Some say it’s like creamy shaved ice. It’s made from sweet milk with a touch of coconut or cinnamon.
12. Ktefa – traditional Moroccan dessert made by layering fried or baked warqa pastry with sweetened fried almonds and custard sauce flavored with orange flower water.

Source: Info from various internet web pages


asian fresh spring rolls + dipping sauce
  • Dipping Sauce
  • 60ml Sweet chillie sauce
  • 2t Fish sauce
  • 1t White vinegar
  • 1t Chillie flakes or one fresh green chillie chopped
  • 3T Fresh coriander – chopped
  • 80ml Water
  • Spring Roll
  • Rice paper wrappers – soaked in luke warm to warm water until soft. Don’t soak for too long as it will break easily
  • Vermicelli – soaked in boiling water till soft
  • Carrots – julienned in +- 6cm lengths
  • Cucumber - julienned in +- 6cm lengths
  • Spring onion – finely sliced in +- 6cm length
  • Avocado slices - +- 6cm lengths
  • Bean sprouts
  • Ricotto cheese
  1. Dipping Sauce: Mix all ingredients together.
  2. Spring Rolls: Youtube video