Published On: Thu, Sep 13th, 2018

Shake up your salad routine with crunchy slaw and tender pork chops

Napa Cabbage and Grilled Pork Salad

Dressing

1/2 cup (125 ml) rice vinegar

1/2 cup (125 ml) mirin

2 tbsp (25 g) pickled ginger, drained and chopped

1 tsp (5 ml) sambal oelek, or to taste

1 to 2 garlic cloves, finely chopped

Juice of 2 limes

Pork

1 1/2 lb (675 g) boneless pork chops, fat removed

1/3 cup (75 ml) chipotle barbecue sauce or barbecue sauce of your choice

Salad

4 cups (340 g) Napa cabbage, cut into strips

2 cups (200 g) snow peas, blanched

1 red bell pepper, cut into thin strips

1 carrot, cut into fine julienne

1 green onion, thinly sliced

Dressing

In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.

Pork

In a bowl, combine the meat with the barbecue sauce.

In a non-stick ridged skillet or on the grill, cook the pork chops on both sides. Season with salt and pepper. Let cool and thinly slice.

Salad

In a large bowl, combine all the ingredients. Add dressing, to taste. Toss well because the dressing tends to sink to the bottom of the bowl. Adjust the seasoning. Serve with slices of grilled pork.

Makes 6 servings.

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Shake up your salad routine with crunchy slaw and tender pork chops