This delicious Chinese coleslaw boasts Asian flavors and is made using Chinese cabbage. You can slice up ready-cooked chicken breasts if you don’t have time to cook the pork loin steaks used in the recipe. Quick and very satisfying!
- Chinese cabbage is often also called Chinese leaf. If you cannot source it, use the soft inner leaves of Savoy cabbage.
This crunchy coleslaw is creamy, sweet, and salty with the addition of the pork loin. It’s light and refreshing for a quick weekday lunch or afternoon snack. You only need 20 minutes to throw this meal together so you can move on with your busy day.
- 2 pork loin steaks (we use Butcher Box meat)
- Sea salt
- Freshly ground black pepper
- 1 TB olive oil, for cooking the pork
- 6.3 oz Chinese cabbage
- 4.2 oz mayonnaise
- 2 tsp tamari (gluten-free soy sauce)
- 1 tsp sesame oil (plus more if needed)
- ¼ red onion, very thinly sliced
- Handful of cilantro, finely chopped
- Season both sides of the pork loin steaks with salt and freshly ground black pepper.
- Heat the olive oil in a large, non-stick pan and fry the pork over medium-high heat until golden on the outside and sufficiently cooked through. (If you are in doubt whether it has cooked through safely, slice off a piece – it should no longer be pink in the middle.) Set aside to rest for several minutes.
- Very thinly slice or shred the cabbage and tip into a large bowl. Add the mayonnaise, tamari, and sesame oil and mix well to combine. Taste and adjust the slaw with more tamari (if you feel it needs more salt) or more sesame oil (if you love the flavor of sesame!).
- Once the pork has rested, slice it into thinner strips and serve over the slaw. Garnish with the sliced red onion and chopped cilantro.
If you want to make your own mayo, check out my recipe here.
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Amount Per Serving: Calories: 890Total Fat: 92gSaturated Fat: 14gCholesterol: 45mgSodium: 850mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 33g