About
This refreshing and crunchy salad is loaded with low carb veggies and crispy fried pork, topped with a tahini and lime dressing.
This is a great option for meal prepping as the salad can be made in advance and kept in the fridge for a few days.
Ingredients
- 7 ounce ground pork
- 2 tablespoon cilantro
- 2 tablespoon olive oil
- 1 teaspoon tamari sauce
- 1 teaspoon maple flavored syrup by lakanto
- 1 teaspoon sesame oil
- 1 teaspoon, whole pieces sesame seeds
- 1 large scallions
- 1 cup cabbage
- 1 clove garlic
- 1 tablespoon lime juice, fresh
- ½ cup red cabbage
- ½ teaspoon, chopped hot chili peppers, red, raw
- ½ tablespoon tahini
- ¼ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat 1 tablespoon of olive oil in a skillet over a medium/high heat. Add the pork, season and cook through until golden brown and slightly crisp around the edges.
- Whilst the pork is cooking, finely slice the cabbage and bell pepper and add to a mixing bowl. Finely dice the chili and slice the scallions. Add to the bowl along with the cilantro and toss everything together to combine. Set aside.
- To prepare the dressing, mince the garlic and add to a small bowl along with the lime juice, remaining olive oil, sesame oil, tahini, lakanto and tamari. Whisk together until smooth.
- Crumble the crispy pork into the prepared salad and shake to mix. Drizzle with a generous portion of the tahini dressing and scatter with the sesame seeds to serve.
Nutrition Facts
- Servings: 2
- Calories: 508.9kcal/2129.1kJ (per serving)
- Fat: 39.8g (per serving)
- Carbs: 11.2g (per serving)
- Protein: 29.8g (per serving)
