Tropical Meat Slaw

1. 1

   Halve and core the cabbage; cut each half into 2 pieces, then slice the cabbage into 1/4-inch strips; set aside.

2. 2

   Add the green onions, bell pepper, and garlic to a large mixing bowl. Using a vegetable peeler, shave thin strips of carrot over the top.

3. 3

   Set a nonstick skillet over high heat and add the pork. Cook until the pork is very hot and a brown crust forms on the meat, about 5 minutes. If the meat is lean, add 1 to 2 tablespoons of oil to the pan as needed. Pour the hot pork over the veggies and use tongs to mix and combine.

4. 4

   Add 2 tablespoons of oil to the same pan and return it to high heat. Add the cabbage and salt. Cook, stirring, until the cabbage softens and begins to brown in spots while still keeping a bit of crunch.

5. 5

   Add the cabbage, black pepper, Sriracha, and rice vinegar to the bowl; mix the slaw thoroughly. Add the cilantro and mix thoroughly. Taste and adjust the salt and pepper, heat, and vinegar as needed.

6. 6

   Serve hot, warm, or at room temperature, garnished with thinly sliced green onion. If making ahead, warm the slaw before serving.

• Calories 318.32 kcal Moderate
• Protein 16.26 g Good Source
• Carbs 35.65 g Moderate
• Total Fat 12.02 g Moderate
• Saturated Fat 2.37 g Moderate
• Trans Fat 0.03 g High
• Cholesterol 38.18 mg Moderate
• Sodium 784.35 mg High
• Fiber 4.75 g Moderate
• Sugar 17.95 g High
• Added Sugar 0.18 g Low Source
• Calcium 221.16 mg Moderate
• Iron 2.22 mg Moderate
• Potassium 717.5 mg Moderate
• Vitamin A 40.34 mcg_rae Low Source
• Vitamin C 89.49 mg Good Source
• Vitamin D 0.21 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄