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Asian Pork Cabbage Salad

chef.jackson's picture
Ingredients
  Pork flavored ramen noodles 3 Ounce (1 Package)
  White wine vinegar/Rice vinegar 1⁄4 Cup (4 tbs)
  Salad oil 2 Tablespoon
  Sugar 1 Tablespoon
  Toasted sesame oil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned whole baby corn 8 3⁄4 Ounce, drained (1 Can)
  Fresh pea pods/1/2 of a 6-ounce package frozen pea pods, thawed 1 Cup (16 tbs)
  Shredded cabbage 2 Cup (32 tbs)
  Cooked lean pork 8 Ounce, cut into bite-size strips to make 1 1/2 cups
  Canned straw mushrooms/One 6-ounce can whole mushrooms 7 Ounce, drained (1 Cup)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Sliced radishes 1⁄4 Cup (4 tbs)
  Bok choy leaves 4
  Sesame seeds 2 Teaspoon, toasted
Directions

Cook ramen noodles according to package directions, omitting the seasoning package.
Drain and set aside.
Meanwhile, for dressing, in a screw-top jar combine the seasoning package from the ramen noodles, the vinegar, salad oil, sugar, sesame oil, and pepper.
Cover and shake well to dissolve seasonings.
Cut each ear of baby corn in half crosswise.
If using fresh pea pods, trim ends and remove strings.
In a large bowl combine cooked noodles, baby corn, pea pods, cabbage, pork, mushrooms, green onions, and radishes.
Shake dressing well.
Pour over cabbage mixture; toss gently to coat.
Cover and chill for 4 to 24 hours.
Line dinner plates with bok choy leaves.
Divide pork mixture among plates.
Sprinkle each salad with sesame seeds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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