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  • Writer's pictureThe 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.



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


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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