Ingredients
Method
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Turkish rolls 10 x
-
Red cabbage 300 g
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Chinese cabbage 250 g
-
Carrots 500 g
-
Chickpeas, rinsed and drained 500 g
-
Coriander sprigs 20 g
Preparation
-
Method
- Split Turkish rolls and toast lightly.
- Shred both cabbages and grate carrots.
- Combine Hellmann’s Real Aioli with Knorr Italian Glaze with Balsamic
- To assemble sandwiches, spread rolls with aioli mix. Top with red cabbage, Chinese cabbage, carrots and chickpeas. Scatter coriander sprigs over and serve.
NOTE: Try spreading Knorr World Cuisine Thai Chilli Sauce on the buns as well as Hellmann’s Real Aioli if desired.
