Spicy pork coleslaw

Here’s a hearty supper-salad that makes great use of late fall produce. The cabbage is sturdy enough to hold up overnight, giving you crisp, meaty leftovers for lunch.

  • Prep: 15 min
  • Cooking: 10 min
Yields 4 - 6 Servings
spicy pork coleslaw

Ingredients

  • 2 tsp (10 mL) butter
  • 4 boneless pork chops 3/4˝ (2 cm) thick
  • 4 cups (1 L) Chinese or napa cabbage thinly sliced
  • 2 cups (500 mL) red cabbage thinly sliced
  • 2 cups (500 mL) Brussels sprouts thinly sliced
  • 1 Asian pear or green apple julienned
  • 1/3 cup (75 mL) rice vinegar or lime juice
  • 1/4 cup (60 mL) canola oil
  • 2 tbsp (30 mL) Thai or regular basil chopped
  • 1 tsp (5 mL) chili flakes
  • Salt and freshly ground pepper
  • 5 oz (150 g) Canadian Mozzarella julienned

Preparation

In a skillet, melt butter and cook pork chops for 4–5 minutes on each side over medium-high heat.

Meanwhile, mix both cabbages and Brussels sprouts with pear, vinegar, oil, basil and chili flakes in a large bowl. Season with salt and pepper.

Slice pork chops; add pork and cheese to the salad. Mix and serve immediately.

Tips

Cheese alternatives: Canadian Monterey Jack, Cheddar, Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 310 Calories
Protein: 25 g
Carbohydrate: 11 g
Fat: 19 g
Fibre: 3.7 g
Sodium: 264 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 19 % / 207 mg
Vitamin C: 102 %
Selenium: 62 %
Vitamin B12: 48 %
Thiamin: 47 %