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.

Ingredients
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)

Directions
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