Creamy Kale Coleslaw Kit contains carrot, red cabbage, celery, beetroot, kale, daikon, with a herb and yoghurt dressing.
Ingredients
Method
1.
Cook chips according to packet directions.
2 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add pork in two batches. Cook for about 2 minutes on each side, or until just cooked through and tender. Remove and stand, lightly covered with foil, for 1 to 2 minutes.
3 To make salad, combine coleslaw with herb and yoghurt dressing from kit, spinach, beetroot, mint and balsamic dressing in a large bowl. Season with salt and pepper and toss well.
4 Serve pork with salad and sweet potato chips. Garnish with extra mint.
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