1. For the cucumber & cabbage pickle:

    • Bring to boil the white wine vinegar, caster sugar, star anise and lemongrass. Leave too chill.

    • Mix half with the cucumber peeled into long strips and thinly sliced chilli.

    • Mix the other half with very thinly sliced white cabbage.

    • Leave both overnight to pickle.

  2. For the ginger and spring onion Mayo

    • Mix the Hellmann's Vegan Mayo with finely sliced spring onions and KNORR Professional Ginger Puree.
  3. For the NoChicken and onions:

    • Defrost 'The Vegetarian Butcher' No Chicken Chunks and rub in the KNORR Professional Blue Dragon Teriyaki Marinade.
    • Saute in the vegetable oil for 2 minutes each side over medium heat.
  4. To finish:

    • Toast the vegan brioche buns.
    • Spread ginger & spring onion mayo on base.
    • Top with pickled cabbage and cucumber.
    • Teriyaki NoChicken Chunks and bun lid.