Pork & Cabbage Asian-style slaw
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
For the salad:6 oz. leftover pork tenderloin roast, chopped or thinly sliced2 cups chopped or thinly sliced cabbageFor the dressing:1 tablespoon toasted sesame oil4 teaspoons balsamic vinegar1-1/2 teaspoons soy sauce1 teaspoon lemon juice10 drops liquid steviaFor the top:4 tablespoons dry roasted peanuts
Slice or chop and combine the pork and cabbage.
Make the dressing: Mix together the sesame oil, balsamic vinegar, soy sauce, lemon juice, and stevia.
Mix dressing with the pork and cabbage and divide unto two plates. Top each serving with 2 tablespoons of dry roasted peanuts.
Serving Size: Makes about 3 cups or two 1-1/2 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user ANTIOCHIA.
Make the dressing: Mix together the sesame oil, balsamic vinegar, soy sauce, lemon juice, and stevia.
Mix dressing with the pork and cabbage and divide unto two plates. Top each serving with 2 tablespoons of dry roasted peanuts.
Serving Size: Makes about 3 cups or two 1-1/2 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 282.1
- Total Fat: 18.0 g
- Cholesterol: 33.8 mg
- Sodium: 298.7 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.2 g
- Protein: 19.4 g
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