Out with the ordinary and in with a rainbow slaw that promises to please.
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- Serves 4
600g rump steak
1 Tbsp olive oil
Salt & black pepper to taste
4-6 large flour tortillas
For the slaw:
1 cup red cabbage, shredded
1 cup green cabbage, shredded
2 carrots, grated
1 cup butternut “spaghetti”
1 cup rainbow carrot “spaghetti”
Sunflower shoots
250ml Nola Original Mayonnaise
Prepare the slaw ingredients.
Just before serving, toss all the slaw ingredients with Nola Original Mayonnaise.
For maximum effect, separate some of the slaw ingredients for transfer to a serving dish.
Preheat a chargrill pan to a high heat.
Rub the steaks with the oil and black pepper.
Cook the steaks, 2-3 minutes on each side (or to your liking).
Remove from the pan, cover with tin foil and set aside for 5 minutes to rest.
Place on a cutting board and slice into ½ cm slices. Sprinkle with salt to taste.
Preheat a chargrill pan and toast the flour tortillas on both sides.
Serve the steak, slaw and tortillas on a serving platter as a sharing meal.
