Serves: 4

Ingredients:

KANZI® Apple Cabbage Slaw:

• 2 cups kaleslaw mix

• 2 spring onions (top green part only), sliced

• 2 tbsp (40ml) fresh lemon juice

• 1 teaspoon (5ml) apple cider vinegar

• 1/4 cup (70g) plain unsweetened Greek yoghurt

• 1 tbsp (15g) whole egg mayonnaise

• 1⁄2 tsp honey 

• 1 KANZI® apple, cored and cut into matchsticks  

• Salt & pepper, to taste 
  

Pork Tacos:

• 8 mini taco tortillas

• 1 tablespoon (20ml) extra virgin olive oil

• 2 garlic cloves, minced

• 1 tbsp (20ml) Worcestershire sauce

• 1 tbsp onion powder

• 1⁄2 tsp cumin powder

• 1⁄2 tsp ground paprika

• Salt & pepper, to taste

• To serve: coriander and sliced green chillies (optional) 
  
  

Cooking Instructions:

1. In a large bowl, toss together the kaleslaw mix and spring onions. Set aside. 

    

2. In a separate small bowl or measuring jug, whisk together the lemon juice, apple cider vinegar, yoghurt, mayonnaise and honey. Season with salt and pepper, to taste. Set aside until ready to serve. 

    

3. Heat olive oil in a frying pan over medium to high heat. Once the oil is hot, add the pork mince, pressing it down into a big thin layer so that it browns evenly on one side. Cook for 2 minutes, or until mostly browned. 

    

4. Use a wooden spoon or spatula to break the pork up into small pieces then add the Worcestershire sauce, onion powder, paprika and cumin. Season with salt & pepper, to taste then continue to cook until golden brown on all sides, about 3 minutes (little crispy bits are great! Just make sure there is no pink). 

    

5. To serve, add KANZI® apple and yoghurt dressing to slaw mixture. Toss well to combine then spoon onto tortillas along with the pork. Sprinkle with coriander and sliced green chillies. Serve immediately.
   

NOTES:

The flesh of a KANZI® is naturally slow to oxidise and stays white for longer than other apple varieties, making them the perfect choice of apple to slice up for salads. 

Kaleslaw can be found in the packaged salad section of most major supermarkets, however, any slaw mix or a blend of shredded red and green cabbage may be used.