This is insanely delicious. When I was thinking about this salad, trying to decide what to add, I knew I want to balance sweet and sour. Pork really likes sweet and fruit and cabbage is the kindest, most generous salad ingredient there is. It will work with just about anything. It is the universal donor of the vegetable kingdom.
For this salad, i started with left over Earl Grey Roast Pork. I love this for salad because it adds a rich aromatic flavor – adding a depth to salads that regular roast pork does not have. However, I think a good roast with a flavorful dry rub like for barbecue would work, too.
- 1/4 head of cabbage, thinly sliced
- 6 oz of roast pork, thinly slice
- 1/4 cup of yellow onions, diced
- 8 dried apricots, thinly sliced
- 2 TBSP of sesame seeds, toasted in a dry pan on medium heat.
- 1/4 cup of rice vinegar
- 1 TBSP of sugar
- Salt and pepper
Mix together all the ingredients except vinegar and sugar, mix then separately and then add them to the salad. Add salt and pepper. Mix thoroughly and let rest in the fridge for half an hour before serving.
This has a bright tangy sweet and sour flavor, rich and bright. This made two servings.