It’s no secret that we love pulled pork in this house and I’m always looking for new ways to eat it. We love it topped in tacos, stuffed in spuds and warm in salads but this no cook, slaw style Asian salad is our new favourite. It’s super simple, super quick and super tasty. I chop the carrots and the cabbage in the food processor to save time and energy and can have this from bench top to table in under 10 minutes. And if I’m really pushed for time, I use a pack of pre-prepped coleslaw mix instead!
This salad really has it all; a riot of colour, tons of textures and a super flavoursome two ingredient dressing. I’m thinking that left overs would go great in lunch boxes too, but when a salad is this delicious, there’s no such thing as left overs!
What’s your favourite salad?
300-400g shredded pulled pork
1/2 red cabbage, cored and thinly sliced
4 carrots, peeled and coarsely grated
5 spring onions, finely sliced diagonally
1 long red chilli, deseeded, halved and thinly sliced
1/2 small bunch coriander, roughly chopped
2 heaped tablespoons salted peanuts, roughly chopped or noodle bits
FOR THE DRESSING
3 1/2 tablespoons hoisin sauce
1 1/2 tablespoons sesame oil
- Combine the hoisin sauce and sesame oil in a small bowl and set aside.
- Place the pulled pork, cabbage, carrots, spring onions, chillies and half the coriander in a large bowl and toss with the dressing.
- Pile onto a serving plate and scatter over the remaining coriander and the peanuts
Prep and Cooking time: 20 minutes
TIP! This salad would work just as well with a small barbecued chicken.