Ingredients
Method
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Turkish rolls 10.0 x
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Red cabbage 300.0 g
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Chinese cabbage 250.0 g
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Carrots 500.0 g
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Chickpeas, rinsed and drained 500.0 g
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Coriander sprigs 20.0 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.
