This delicious salad has an incredible mix of flavours, including vegemite, chilli, pineapple juice, ginger and golden syrup!


  • 1/2 cup pineapple juice1/4 cup oil2 tablespoons golden syrup1 tablespoons VegemiteFinely grated rind and juice of 1 lime5 cm piece root ginger, chopped2 long green chillies, chopped2 star anise1 cinnamon stick, broken4 lamb leg steaks1/4 red cabbage, finely shredded1/4 green cabbage, finely shredded5 spring onions, finely sliced1 carrot, peeled and cut into julienne strips1/4 cup mint leaves, finely sliced1/3 cup Kraft Coleslaw Dressing


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    Combine the juice, oil, golden syrup, Vegemite, lime, ginger, chillies and spices in a large shallow dish.Add the lamb, cover with plastic wrap and refrigerate for at least a couple of hours.Combine the remaining ingredients in a large bowl and mix to combine.Cover and chill until required.Lift the lamb from the marinade and char grill or barbeque for 3-4 minutes on each side or until cooked.Rest, wrapped in foil for 5 minutes.Cut into slices.Divide salad between serving plates and top with lamb.Serve immediately.


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