Asian Pork and Cabbage Salad

By cmschnettler

Ingredients

• 1/4 cup low-sugar orange marmalade or low-sugar apricot preserves
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 clove garlic, minced
• Nonstick cooking spray
• 12 ounces boneless pork loin chops, cut into bite-size pieces
• 1 medium red or yellow sweet pepper, cut into thin bite-size strips
• 6 cups napa cabbage, shredded
• 1 cup chopped cucumber
• 4 green onions, bias-sliced into 1-inch pieces
• 1/4 cup slivered almonds, toasted

Details

Servings 4
Preparation time 30mins
Cooking time 36mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

For dressing, in a small bowl stir together orange marmalade, soy sauce, vinegar, toasted sesame oil, and garlic. Set aside.

Lightly coat an unheated wok or large nonstick skillet with cooking spray. Add pork and cook over medium-high heat for 2 minutes. Add sweet pepper to the pan and continue to cook for 3 minutes or until pork is no longer pink and sweet pepper is crisp-tender, stirring occasionally. Add one-fourth of the dressing to pan; stir until well coated. Remove pan from heat.

In a large bowl coat cabbage with remaining dressing. On a serving platter layer cabbage, pork mixture, and cucumber. Sprinkle with green onions and almonds. Serve immediately. Makes 4 (2 cups each) servings

Servings Per Recipe: 4 PER SERVING: 242 cal., 10 g total fat (2 g sat. fat), 59 mg chol., 352 mg sodium, 16 g carb. (3 g fiber, 10 g sugars), 23 g pro.