The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Japanese-style Schnitzel & Miso Cabbage Slaw
Crispy pork schnitzel. Creamy miso slaw. Crunchy fresh cabbage. All drizzled in a sticky-sweet, tonkatsu sauce. There's a whole lot of delightful flavours and textures in every bite of this Japanese-style dish. Don't forget that pillow-soft, parsnip mash on the side, too!
High protein
1/3 daily fibre
Serving size
Ingredients
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 free-range pork loin
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 30g panko crumb (use half) (yellow pea flour)
- 2 tsp maple syrup (use half)
- 1 apple (use half)
- 1 parsnip (use half)
- 1 large potatoes (use half)
- 1 savoy cabbage (use half)
Nutritional Information
Calories: 683
Protein: 43g
Carbs: 62g
Fat: 28g
Ingredients
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 savoy cabbage
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 parsnip
- 30g panko crumb (yellow pea flour)
- 1 apple
- 2 free-range pork loins
- 2 tsp maple syrup
- 1 large potatoes
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
Nutritional Information
Calories: 683
Protein: 43g
Carbs: 62g
Fat: 28g
Japanese-style Schnitzel & Miso Cabbage Slaw
Crispy pork schnitzel. Creamy miso slaw. Crunchy fresh cabbage. All drizzled in a sticky-sweet, tonkatsu sauce. There's a whole lot of delightful flavours and textures in every bite of this Japanese-style dish. Don't forget that pillow-soft, parsnip mash on the side, too!
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Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Peel and roughly chop the potato and parsnip, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with the ginger and garlic paste, a pinch of sea salt and black pepper.
- Meanwhile, trim and finely slice the cabbage. Coarsely grate the apple. In a large mixing bowl, mix the cabbage, apple, yoghurt, miso and half the mustard. Season with sea salt and black pepper to taste.
- Place the pork loins between 2 pieces of parchment paper and use a rolling pin to flatten them to an even 1cm thickness. Trim and discard the excess fat. Season with sea salt then coat evenly in the panko breadcrumbs.
- Heat a large frying pan with 2 tsp oil on medium heat and fry the pork for 3-5 mins, per side, until golden and cooked through. Leave to rest then slice against the grain.
- Meanwhile, in a small bowl, mix the ketchup, tamari, maple syrup and remaining mustard.
- Serve the mash alongside the schnitzel and slaw. Spoon over the tonkatsu sauce.
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