Asian Pork and Cabbage Slaw
- Total Time
This crisp, light salad is a perfect way to use leftover pork and it can be on the table in minutes.
rice wine vinegar1 Tbsp
ginger root2 tsp, fresh, peeled and grated
low sodium soy sauce2 tsp
dark sesame oil1 tsp
packaged coleslaw mix (shredded cabbage and carrots)2 cup(s)
cooked lean pork tenderloin1 cup(s), finely chopped
uncooked scallion(s)2 medium, thinly sliced diagonally (white and light green portions only)
- Mix together the vinegar, ginger, soy sauce, sesame oil, and honey in a medium bowl. Add the coleslaw mix, pork, and scallions; toss to coat. Yields 1 1/2 cup per serving.