Cooking with Kimme: Sesame-Ginger Asian Salad

 

By Kimme Hargrove
Food Blog

Here’s THE best salad in the UNIVERSE!! Honestly?! I love the dressing so much, it’s just kind of a side-kick on whatever protein you decide to use?!?!

8-10 ounces cooked pork tenderloin (sliced thin) or pulled pork (shredded) 1 avocado, sliced

Salad:

2 cups green cabbage, shredded 2 cups red cabbage, shredded 1 carrot, shaved/shredded 2 green onions, chopped 1/2 cup snow or sugar snap peas, thinly sliced on a diagonal 1/2 cup cilantro, chopped – divided (the second 1/2 is for garnish) 1/2 cup mandarin oranges

Dressing:

2 tablespoons olive oil 2 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons brown sugar 2 cloves garlic, minced 1 tablespoon honey 1 tablespoon sesame oil 1 tablespoon ginger paste (found in refrigerated herb section in a tube – or can use fresh) 1 teaspoon red pepper flakes

Prepare salad ingredients and toss to combine.

In a small bowl, whisk all dressing ingredients until brown sugar is dissolved.

Pour 2/3 of the dressing into the salad mixture and toss until combined. Using tongs, divide salad among plates. Pile pork on top in a little ‘mound’. Drizzle the remaining dressing on top of the pork. Sprinkle remaining cilantro on top for garnish and serve with sliced avocado.

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