Asian pork and cabbage slaw

PersonalPoints™ per serving
Total Time
7 min
7 min
0 min
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.


Rice wine vinegar

1 Tbsp

Ginger root

2 tsp, fresh, peeled and grated

Low sodium soy sauce

2 tsp

Dark sesame oil

1 tsp


1 tsp

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

Cooked lean pork tenderloin

1 cup(s), finely chopped

Uncooked scallion(s)

2 medium, thinly sliced diagonally (white and light green portions only)


  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.