Chinese Cabbage Salad w/ Orange and Pork


Chinese Cabbage Salad w/ Orange and Pork

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March 15, 2019


¼ cup orange marmalade or apricot preserves OR just use honey and orange juice concentrate

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 clove garlic, minced

12 ounces pork (any cut works), cut into bite-size pieces OR use chicken

1 medium yellow or red sweet pepper, cut into thin bite-size strips

6 cups shredded napa cabbage

1 cup chopped cucumber

1/2 cup carrot sticks, julienned

4 green onions, bias-sliced into 1-inch pieces

¼ cup slivered almonds, toasted


1To prepare the dressing: Stir together orange marmalade, soy sauce, vinegar, toasted sesame oil, and garlic in a small bowl. Set aside.

2Lightly coat an unheated wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork and cook for 2 minutes.

3Add sweet pepper and continue to cook about 3 minutes or until pork is no longer pink and sweet pepper is crisp-tender, stirring occasionally.

4Add one-fourth of the dressing to the pan; stir until well coated.

5Remove pan from heat.

6In a large bowl, drizzle remaining dressing over cabbage; toss to coat.

7On a serving platter, layer cabbage, pork mixture, and cucumber. Sprinkle with green onions and almonds. Serve immediately.