Combine stir-fried pork with napa cabbage, colorful vegetables, and a homemade Asian-style sweet and tangy dressing for a main-dish salad everyone will enjoy.
To prepare the dressing: Stir together orange marmalade, soy sauce, vinegar, toasted sesame oil, and garlic in a small bowl. Set aside.
Lightly coat an unheated wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork and cook for 2 minutes. Add sweet pepper and continue to cook about 3 minutes or until pork is no longer pink and sweet pepper is crisp-tender, stirring occasionally. Add one-fourth of the dressing to the pan; stir until well coated. Remove pan from heat.
In a large bowl, drizzle remaining dressing over cabbage; toss to coat. On a serving platter, layer cabbage, pork mixture, and cucumber. Sprinkle with green onions and almonds. Serve immediately.
3 lean protein, 2 vegetables, 1 fat, 1/2 other carb
My new go to when pork goes on sale. Divine. I make it even easier by using a bag of coleslaw mix instead of the cabbage. This salad is crunchy and chewy at the same time. Love it!