• The Feeder

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.

Ingredients


Dressing

6 tablespoons fresh lime juice

1/4 cup (packed) light brown sugar

1/4 cup soy sauce

1/4 cup canola oil

Pork Marinade

500g pork tenderloin

1/4 cup dressing (above); save the rest separately

Salad

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

To Make

Make Dressing

In a small bowl, whisk the lime juice, brown sugar, soy sauce and 1/4 cup peanut oil.

Marinate Pork

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.

Make Salad

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.

Cook Pork

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.

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