Asian pork and cabbage slaw
2
Points®
Total time: 7 min • Prep: 7 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
This crisp, light salad is a perfect way to use leftover pork, and it can be on the table in minutes. If you like, substitute leftover beef, turkey, or chicken for the chopped cooked pork. You'll love how versatile this recipe is. Also, if you mix this salad the night before, you’ll find that, though the salad is not quite as crisp by lunch time, the flavors are wonderfully melded. Keep in mind that if you are toting this slaw to the office for lunch, pack a serving into a container and keep it refrigerated until ready to eat. It will keep for up to 24 hours.
Ingredients
Rice wine vinegar
1 Tbsp
Fresh ginger
2 tsp, fresh, peeled and grated
Less sodium soy sauce
2 tsp
Dark sesame oil
1 tsp
Honey
1 tsp
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Cooked lean pork tenderloin
1 cup(s), finely chopped
Scallions
2 medium, thinly sliced diagonally (white and light green portions only)
Instructions
1
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.
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