with Chinese Sticky BBQ Butterflied Scotch
A classic, tasty pairing for a delicious dish!
1 Chinese Sticky BBQ Butterflied Scotch
1/4 Chinese cabbage, shredded
2 medium carrot, julienned or grated
100g beansprouts or snow pea shoots
1/2 bunch spring onion, finely sliced
4 tbsp sesame seeds, toasted
2 tbsp white vinegar
2 tbsp sweet chilli sauce
1 tsp sesame oil
1 tbsp soy sauce
Cook Chinese Sticky BBQ Butterflied Scotch according to packet instructions.
Combine dressing ingredients in a small bowl. Combine coleslaw ingredients (minus sesame seeds) in a large bowl and pour over dressing. Toss well to combine. Place in a serving bowl and scatter with toasted sesame seeds.
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