Name: Chinese Cabbage Salad w/ Orange and Pork
Ingredients: 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

Chinese Cabbage Salad w/ Orange and Pork

Posted March 15, 2019

CategoryBell Pepper, Carrot, Chinese Cabbage, Cucumber, Garlic, Scallion

Yields1 Serving

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

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

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

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

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

Remove pan from heat.

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

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

Ingredients