Rainbow Slaw Salad with Seared Pork
A delicious salad packed full of bright vegetables and protein topped with an addictive sweet and sour dressing. If you don't eat pork, try making it with boneless, skinless chicken breasts.
6 tablespoons fresh lime juice
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
1/4 cup canola oil
500g pork tenderloin
1/4 cup dressing (above); save the rest separately
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
1/2 small pineapple -- peeled, quartered, cored and chopped
1 red bell pepper, thinly sliced
1 carrot, cut into matchsticks
3 scallions, thinly sliced
2/3 cup chopped cilantro
In a small bowl, whisk the lime juice, brown sugar, soy sauce and 1/4 cup peanut oil.
Place the pork in a shallow dish; add 1/4 cup dressing and turn to coat. Cover and refrigerate the remaining dressing. Let the pork stand 1 hour at room temperature, or cover and chill overnight.
In a large bowl, toss both cabbages, pineapple, bell pepper, carrot, scallions and cilantro with the remaining dressing. Season the salad with salt and pepper.
Brush a large, heavy skillet with canola oil and heat over high. Remove the pork from the marinade and pat dry -- do not rinse. Season the pork with salt and pepper. Cook until browned and just cooked through, turning once, 4 to 5 minutes. Transfer the pork to a cutting board and thinly slice.
Serve salad with pork slices on top.