Creamy peri-peri pork fillet and tropical coleslaw

By YOU Digital
31 January 2018

Preparation: 10 min | Cooking: 30 min | Serves: 4

Still dreaming of the December holidays? Well, we brought a little bit of tropical island home with us just for you! Try our #JustDelicious creamy peri-peri pork fillet and tropical coleslaw.

Ingredients

1 Eskort Creamy Peri-Peri Pork Fillet

1 banana, sliced

30ml lemon juice

3 small white cabbages, shredded

1 tin pineapple pieces, drained

1 stick of celery, finely sliced

1 naartjie, peeled and broken into segments

1 red apple, halved and sliced thinly

250ml (1c) double-thick plain yoghurt

100g walnuts, roughly chopped

pinch of salt

Method

  • Cook the creamy peri-peri-pork fillet according to the packet instructions either under the grill or on the braai.
  • In a bowl, toss together the banana slices and lemon juice (this prevents the banana from browning).
  • In a large serving bowl, mix the cabbage, pineapple, celery and naartjie.
  • Drain the bananas and discard the lemon juice.
  • Add the banana slices, yoghurt, walnuts and salt to the cabbage mixture and toss to coat well.
  • Chill in the fridge until ready to serve with the creamy peri-peri pork fillet.

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