Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 1 people
Estimated cost per serve is 9.19 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
1
- 3/4 cup white cabbage, shredded
- 1/2 cup red cabbage, shredded
- 1/2 carrot, grated
- 1/2 corn cob, husks & silks removed
- 5milliliter virgin olive oil spray
- 1/2teaspoons cajun spice
- 1 pinch pepper (for seasoning)
- 1teaspoons dijon mustard
- 2tablespoons natural yoghurt
- 150grams pork medallion
Nutrition per serving
1750kJ / 419Cal
1750 Kilojoules or 419 Calories
20% of daily energy intake*
Protein
40.8grams
Fat
19.1grams
Carbs
20.1grams
Sugars
11.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Combine cabbage and carrot in a bowl.
Step 2 of 6
Combine yoghurt, mustard and 1 teaspoon water in a small bowl. Season with freshly ground black pepper and set aside.
Step 3 of 6
Cut corn in half. Cook in a saucepan of boiling water for 10 minutes or until tender. Drain.
Step 4 of 6
Spray a non-stick frying pan with oil and heat over medium heat. Sprinkle cajun spice on both sides of pork. Add pork to pan and cook for 3 minutes each side or until cooked to your liking. Thickly slice pork.
Step 5 of 6
Place pork, corn and coleslaw on plate. Drizzle with yoghurt dressing. TIPS: For convenience, use frozen corn cobs that are already cut.
Step 6 of 6
Try this dish with chicken or kangaroo fillets.
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