By Kimme Hargrove
Food Blog
8-10 ounces cooked pork tenderloin (sliced thin) or pulled pork (shredded) 1 avocado, sliced
Salad:
2 cups green cabbage, shredded 2 cups red cabbage, shredded 1 carrot, shaved/shredded 2 green onions, chopped 1/2 cup snow or sugar snap peas, thinly sliced on a diagonal 1/2 cup cilantro, chopped – divided (the second 1/2 is for garnish) 1/2 cup mandarin oranges
Dressing:
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 to combine.
In a 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 little ‘mound’. Drizzle the remaining dressing on top of the pork. Sprinkle remaining cilantro on top for garnish and serve with sliced avocado.
