Plant-Based Crispy Fillet with Cauliflower Rice & Red Cabbage Salad

Looks delicious? Fancy trying it yourself? The wonderfully simple preparation makes the dish easy for anyone to recreate.

80 minutes
portions: 4
400 g
Red Cabbage
0.5 Tbsp.
1 Tbsp.
60 ml
Red Wine Vinegar
50 ml
Sesame Oil
4 pcs
Plant-Based Crispy Fillet from the Field
400 g
Cauliflower Rice
4 Tbsp.
Roasted Sesame Seeds
40 g
Salted Peanuts
200 ml
Teriyaki Sauce
8 pcs
Coriander Stems
Cutting Board, Knife, Mixing Bowl, Combi-Steamer, Pans
  1. To make the salad, wash and dry the red cabbage, remove the stalk, and cut into fine strips. Then lightly salt and sugar the mixture and leave for 10 minutes. To finish, mix with vinegar and sesame oil and allow it to stand for another 60 minutes.
  2. Meanwhile, cook the crispy fillets and cauliflower rice each according to package directions.
  3. To serve, spoon the rice and red cabbage into the bowl. Slice the fillet into three pieces and place them on top of the side dishes. Next, sprinkle with sesame seeds and peanuts before adding teriyaki sauce and coriander on top.

Your FRoSTA Foodservice Team


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