15 ml (1 tablespoon) sambal oelek (the classic chili paste)
1 head of cabbage, sliced thinly
2 green onions, sliced thinly
45 ml (3 tablespoon) rice vinegar
Juice of 1 lime
15 ml (1 tablespoon) maple syrup
5 ml (1 teaspoon) sesame oil
Slice the cabbage using a mandolin, a food processor or a knife. In a small bowl mix together green onions, lime juice, rice vinegar, maple syrup and sesame oil. In a larger bowl toss together cabbage and dressing. Season with salt and mix well. Adjust seasoning if needed.
In a shallow container, blend all the ingredients for the veal marinade.
On a work surface, flatten the cutlets using a meat mallet.
Slice the cutlets in half lengthwise into long strips. Place the veal in the marinade, cover and refrigerate for about 2 hours or overnight. This step can be prepared in advance.
Preheat the BBQ to medium-high heat or use a grooved skillet instead set to medium-high heat.
Thread the veal strips onto skewers. Remove the excess marinade
Grill 2 minutes on each side. Or sautée if you are using the skillet method.