I have finally broken free from the "been there, done that" salad topped with grilled chicken. I found the inspiration for this salad in Cooking Light (which originally used chicken...surprise!). My leftover pork from a few days ago seemed perfect since pork and Asian flavors are an undeniable match. The original recipe called for slivered almonds on top, but I didn't include those, but I guess you can. I also added some grated ginger to the dressing, because what's an Asian flavored salad without ginger? Seriously.
4 cups coleslaw mix OR 3 cups shredded green cabbage and 1 cup shredded red cabbage
1/4 cup shredded carrot
1/2 cup red bell pepper, chopped
1/2 cup celery, finely chopped
1/2 cup sugar snap peas, chopped
1/4 cup red onion, finely sliced (or 1/2 cup scallions, chopped)
1/4 cup water chestnuts, chopped
6 ounces cooked lean pork loin, shredded
3 Tbsp cider vinegar
3 Tbsp rice wine vinegar
1 tsp low-sodium soy sauce
1/4 tsp garlic powder
1/4 tsp grated ginger
1/8 tsp salt
1/8 tsp sugar
Toss all salad ingredients in a large bowl. In a small bowl, whisk together all the dressing ingredients. Pour dressing over salad and toss well. Refrigerate one hour (or overnight) before serving.
Yields 2 large entree size salads.
core - included
flex - 3 points