Asian Rainbow Salad With Seared Pork Recipe

Recipe By Slurrp

Asian Rainbow Salad With Seared Pork is a vibrant and flavorful salad that is perfect for a light and healthy meal. This salad features a colorful array of vegetables, including red cabbage, carrots, bell peppers, and edamame, all tossed in a tangy Asian-inspired dressing. The seared pork adds a delicious protein component to the salad. This salad is easy to make and can be enjoyed as a main course or as a side dish. It is sure to impress your family and friends with its beautiful presentation and delicious flavors!

5
30 Rating -
Rate
Non Vegdiet
25minstotal
20minsPrep
5minsCook
25m.total
20m.Prep
5m.Cook
Asian Rainbow Salad With Seared Pork
plan
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ingredients serve

Ingredients for Asian Rainbow Salad With Seared Pork Recipe

  • 1/2 Boneless Pork Chops
  • As required Salt And Pepper To Taste
  • 1 cup Shredded Red Cabbage
  • 1/2 cup Shredded Carrots
  • 1/4 Bell Pepper, Thinly Sliced
  • 1/4 cup Shelled Edamame, Cooked
  • 3/4 tablespoon Soy Sauce
  • 1/2 tablespoon Rice Vinegar
  • 1/4 tablespoon Honey
  • 1/4 tablespoon Sesame Oil
  • 1/4 Clove Garlic, Minced
  • 1/4 teaspoon Grated Ginger

Directions: Asian Rainbow Salad With Seared Pork Recipe

Cooking Directions

  • STEP 1.Season the pork chops with salt and pepper, then sear them in a hot skillet until cooked through.
  • STEP 2.Remove the pork chops from the skillet and let them rest for a few minutes, then slice them into thin strips.
  • STEP 3.In a large bowl, combine the vegetables and edamame.
  • STEP 4.In a separate small bowl, whisk together the dressing ingredients.
  • STEP 5.Pour the dressing over the salad and toss to combine. Top with the sliced pork and serve.

Cooking Tips

  • You can substitute the pork chops with chicken breast or tofu for a different protein option.
  • Feel free to add other vegetables to the salad, such as cucumber, radishes, or snow peas.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • To prevent the salad from getting soggy, store the dressing separately and toss it with the salad just before serving.
  • Serve the salad as a main course or as a side dish with steamed rice or noodles.
Nutrition
value
401
calories per serving
26 g Fat25 g Protein16 g Carbs5 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    25g
  • Carbs
    16g
  • Fiber
    5g

MacroNutrients

  • Carbs
    16g
  • Protein
    25g
  • Fiber
    5g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    112mg
  • Iron
    4mg
  • Vitamin A
    1643mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    83mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    58mg
  • Manganese
    1mg
  • Phosphorus
    225mg
  • Selenium
    19mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp