Pulled Pork & Cabbage Salad
Packaged coleslaw mix, found in the produce aisle, makes pulling this salad together super fast. I like to buy a mix that has been freshly prepared, as the one sold in Whole Foods. I find the cabbage to be fresher, with a good mix of green and purple for a lovely color. You can also buy heads of cabbage and thinly slice them by hand or with a food processor, if you prefer. As for the pulled pork, I went the shortcut route, and bought some already prepared. If you have leftovers from homemade pulled pork, though, this is an excellent (and delicious) way to use them up!
- 2 tablespoons apple cider vinegar
- ¼ cup freshly squeezed lime juice
- ¾ cup olive oil
- 1½ tablespoons (30 grams) honey
- 1 tablespoon (15 grams) Dijon mustard
- 2 teaspoons (4 grams) celery seed
- Handful of fresh cilantro, chopped
- Sea salt and freshly ground black pepper, to taste
- 9 cups (491 grams) coleslaw mix
- Black sesame seeds, as much as you like (optional)
- Pulled pork, optional (250 grams)
- In a large, deep bowl add the vinegar, lime juice, oil, honey, mustard, celery seed and cilantro. Whisk until well combined, and slightly thickened from the oil emulsifying. Season with the salt and pepper.
- Add the coleslaw mix and sesame seeds, if using. Stir until the cabbage is well coated with the dressing. Stir in the pork, if using. Let sit for at least 20 minutes so the flavors can meld together. The salad can be made up to 4 hours in advance, and stored in the fridge until ready to serve.