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Asian Pork and Cabbage Salad
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Author
Leigh Anne Wilkes
Ingredients
1/4
C
orange marmalade
2
Tbsp
reduced sodium soy sauce
2
Tbsp
seasoned rice vinegar
2
Tbsp
sesame oil
divided
1
tsp
garlic
minced
12
oz.
pork tenderloin
cut into bite size pieces
6
C
shredded napa cabbage
1
red pepper
sliced thinly
1
C
cucumber
diced small
5
green onions
sliced
1/3
C
sliced almonds
Instructions
Combine orange marmalade, soy sauce, vinegar, 1 Tbsp oil and garlic in a bowl for dressing.
Put remaining oil into pan and heat.
Add pork and cook for 2-3 minutes.
Add in peppers and cook until pork is no longer pink (about 3-5 minutes)
You want the peppers to still be slightly crisp.
Add 1/4 of the dressing to the pork and peppers. Stir to coat.
Drizzle remaining dressing over cabbage in a bowl.
Serve with a layer of cabbage and pork on top.
Garnish with diced cucumbers, green onions and almonds.