With Thanksgiving just around the corner, keep things light and healthy this weekend with this sweet and savory salad.
Recipe and photograph by Kimme Hargrove
8-10 ounces cooked pork tenderloin (sliced thin) or pulled pork (shredded)
1 avocado, sliced
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 carrot, shredded
2 green onions, chopped
½ cup snow or sugar snap peas, thinly sliced diagonally
½ cup cilantro, chopped and divided (reserve second half for garnish)
½ cup mandarin oranges
2 Tablespoons olive oil
2 Tablespoons rice vinegar
2 Tablespoons soy sauce
2 Tablespoons brown sugar
2 cloves garlic, minced
1 Tablespoon honey
1 Tablespoon sesame oil
1 Tablespoon ginger paste (found in refrigerated herb section in a tube, or can use fresh)
1 teaspoon red pepper flakes
Prepare salad ingredients, and toss in a bowl to combine.
In a separate small bowl, whisk all dressing ingredients until brown sugar is dissolved.
Pour 2/3 of the dressing into the salad mixture and toss until combined. Using tongs, divide salad among plates. Pile pork on top in a small mound. Drizzle the remaining dressing on top of the pork. Sprinkle on remaining cilantro for garnish, and serve with sliced avocado.
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