Friday, September 18, 2015

asian rainbow salad with pork

Asian Rainbow Salad with Pork
Makes: 4 servings / Prep: 20 minutes / Cook: 5 minutes
You do not cook the cabbage so this is a fresh crunchy salad.

6 tablespoons fresh lime juice (2 limes)
1/4 cup (packed) brown sugar
1/4 cup soy sauce
1/4 cup peanut oil
1 pound boneless pork chops, thinly sliced into bit size pieces
4 cups coleslaw cabbage mix (carrots and cabbage)
2 cups red cabbage mix
1 ½ cups small pineapple chunks
½ red bell pepper, thinly sliced
½ cup chopped celery leaves {or cilantro}
½ cup honey roasted peanuts (optional)

In a small bowl, whisk the lime juice, brown sugar, soy sauce and peanut oil.

Place the pork in a shallow dish. Add 1/4 cup of the dressing and stir to coat. Let the pork stand 20 minutes at room temperature.

In a large bowl combine cabbage, pineapple, bell pepper, and celery. Drizzle with remaining dressing.  There is quite a lot of dressing left so use only as much as you like. Season the salad with salt and pepper.

Divide the salad among 4 dinner plates or shallow bowls.

Cook the pork including marinade over high heat in a heavy skillet until browned and just cooked through (4 to 5 minutes).

Top each salad with ¼ of the cooked pork and honey roasted peanuts.

Adapted from a recipe in Rachael Ray Magazine

1 comment:

Stacey said...

This sounds delicious and my guys would love it! I've been buying an asian salad mix at Costco this summer that is so good. Your pork would be perfect to go with it. Thanks. :)