Categories: Pork and Veggies

Ingredients

• 1 Tbsp rice wine vinegar
• 2 tsp ginger root, fresh, peeled and grated
• 2 tsp low-sodium soy sauce
• 1 tsp dark sesame oil
• 1 tsp honey
• 2 cup(s) packaged coleslaw mix (shredded cabbage and carrots)
• 1 cup(s) cooked lean pork tenderloin, finely chopped
• 2 medium uncooked scallion(s), thinly sliced diagonally (white and light green portions only)

Directions

1. Instructions

2. Mix together the vinegar, ginger, soy sauce, sesame oil, and honey in a medium bowl. Add the coleslaw mix, pork, and scallions; toss to coat. Yields 1 1/2 cup per serving.

3. Notes

4. If you like, substitute leftover beef, turkey, or chicken for the chopped cooked pork.

5. If you mix this salad the night before, you’ll find that, though the salad is not quite as crisp by lunch time, the flavors are wonderfully melded.
6. If you are toting this slaw to the office for lunch, pack a serving into a container and keep it refrigerated until ready to eat. It will keep for up to 24 hours.

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