11 Jul Asian-inspired coleslaw with pork
Asian-inspired coleslaw with pork
A good way to use up leftover roast pork for a vibrant, healthy lunch box.
Servings 3-4 people
Ingredients
- 200 grams leftover roast pork
- 1 small bunch spring onions trimmed and sliced
- 2 medium sized carrots scrubbed
- 1/2 red or white cabbage
- 4 radishes
For the Dressing
- handful coriander roughly torn
- lime juice
Instructions
- Put the sliced onions into a large bowl. Cut the carrots into fine julienne with a mandolin or grate them coarsely and add to the bowl. Remove any blemished outer leaves from the cabbage, then quarter, cut away the core and shred the leaves as finely as possible. Combine with the spring onions and carrots. Add in and combine the shredded pork.
- For the dressing, whisk all the ingredients together, making sure the honey is dissolved.
- Pour the dressing over the vegetables and toss thoroughly. Leave for 10 – 20 minutes to soften and ‘relax’.
- Serve the coleslaw scattered with coriander and sprinkled with a few squeezes of lime juice.
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