Weekly Winner:  What’s better than a refreshing cool salad on a summer day? A salad with pork!

Seriously, is there anything in the culinary world that cannot be improved with the addition of some pork product?  If there is, I have not found it yet.  OK, wine. Maybe wine.  But other than that, when in doubt — add some pork! Which is just what happened for lunch this week.  Asian Pork and Cabbage Salad is a great change-up from one of my all-time favorite go-to summer salads Best-Ever Chinese Chicken Salad.

I believe I got this recipe from Better Homes & Gardens.  It is super easy but gives you the satisfaction of feeling like you actually cooked since you do have to sauté the pork and peppers. The only other change I made was to use pre-shredded coleslaw mix in place of the shredded napa cabbage.

Asian Pork and Cabbage Salad

Serves 4


1/4 cup low-sugar orange marmalade

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 clove garlic, minced

Nonstick cooking spray

12 ounces boneless pork loin chops, cut into bite-size pieces

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

6 cups napa cabbage, shredded

1 cup chopped cucumber

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

1/4 cup slivered almonds, toasted


  • For dressing, in a small bowl stir together orange marmalade, soy sauce, vinegar, toasted sesame oil, and garlic. Set aside.
  • Lightly coat an unheated wok or large nonstick skillet with cooking spray. Add pork and cook over medium-high heat for 2 minutes. Add sweet pepper to the pan and continue to cook for 3 minutes or until pork is no longer pink and sweet pepper is crisp-tender, stirring occasionally. Add one-fourth of the dressing to pan; stir until well coated. Remove pan from heat.
  • In a large bowl coat cabbage with remaining dressing. On a serving platter layer cabbage, pork mixture, and cucumber. Sprinkle with green onions and almonds. Serve immediately

1 Comment (+add yours?)

  1. Trackback: Weekly Winner:  Seemingly Stuck on Salmon – Another Winning Salmon Dish | Donna's Quick Qi

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