For 4 servings:
2 boxes of Chicken Nuggets
Sweet & Sour sauce:
60 grams (palm) sugar
35 ml white wine vinegar
100 grams ketchup
½ white cabbage, cut into thin strips
½ red cabbage, cut into thin strips
1 carrot, cut into thin strips
a good handful of raisins
pepper and salt
Prepare the coleslaw preferably several hours ahead of time, or even better a day. Make a large amount of dressing with the (vegan) mayonnaise and apple vinegar by pouring small amounts of vinegar into the mayonnaise. The exact amount depends on your taste, so make sure you try the dressing. Season the dressing to taste with aniseed, pepper and salt. Put the sliced cabbage and carrots in a bowl. Add the dressing and raisins, put the bowl in the refrigerator.
For the sweet & sour sauce, bring the vinegar with the sugar to a boil, use a small saucepan. Remove the pan from the heat when the sugar is dissolved. Add the ketchup and stir.
Bake the vegetarian Chicken Nuggets in a large amount of oil on medium heat for 2 minutes on each side. Or deep-fry for 2, 5 min. at 175 degrees Celcius. Serve with sweet and sour sauce and coleslaw.
Delicious with a side of French fries!