CookPal AI
Summer Meat Slaw

Summer Meat Slaw

Cost $15, save $10

Source: Recommended by CookPal

  • 10 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🥬 1 head green cabbage
    • 🧅 1/2 cup green onions
    • 🥕 1 large carrot
    • 2 cloves garlic
    • 1/3 cup chopped cilantro

  • Protein

    • 4 cups pulled pork

  • Condiments & Oils

    • 1/4 cup avocado oil
    • 2 teaspoons Sriracha
    • 1/3 cup seasoned rice vinegar

  • Spices & Seasoning

    • 🧂 1 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper

STEPS

1

Halve and core cabbage; cut each half into 2 pieces, and slice cabbage into 1/4-inch thick strips; set aside.

2

Add green onions, bell pepper, and garlic to a large mixing bowl. With a vegetable peeler, peel thin strips of carrot over the top.

3

Place a nonstick skillet over high heat and add pork. Cook until pork is very hot and a brown crust is forming on the meat, about 5 minutes. If meat is lean, 1 to 2 tablespoons of oil can be added to the pan as needed. Pour hot pork over veggies and mix with tongs to combine.

4

Add 2 tablespoons oil to the same pan and place over high heat. Transfer in cabbage and salt. Cook, stirring, until cabbage softens and starts to brown in spots, but still retains a bit of crunch.

5

Add cabbage, black pepper, Sriracha, and rice vinegar to the bowl; mix slaw thoroughly. Add cilantro, and mix thoroughly. Taste for seasoning, and adjust salt and pepper, heat, and vinegar as needed.

6

Serve hot, warm, or at room temperature, garnished with thinly sliced green onion. If making ahead, warm slaw before serving.

NUTRIENTS

Per 1 serving

🔥

321

Calories

  • 19
    Protein
  • 35
    Carbs
  • 13
    Fats

💡 Use leftover pulled pork to save time and reduce food waste.Adjust seasoning to taste and experiment with adding more vegetables for variety.This dish can be served hot or cold, making it versatile for different occasions.Store leftovers in the fridge and reheat in a skillet for best results.