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A Flavorful Twist on Leftover Roast Pork and Cabbage Slaw
Elevate your culinary skills and make the most of your leftover roast pork with this mouth-watering Leftover Roast Pork and Cabbage Slaw recipe. View the recipe below!
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Leftover Roast Pork and Cabbage Slaw
Ingredients
- 2 cups leftover roast pork, thinly sliced
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 Granny Smith apple, julienned
- ¼ cup fresh cilantro leaves, chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp ground cumin (my secret ingredient)
- Salt and freshly ground black pepper to taste
Instructions
- In a large mixing bowl, combine the green and red cabbage, julienned apple, and chopped cilantro. Toss them together to create the slaw base.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, ground cumin, salt, and black pepper. This dressing will infuse your slaw with a delightful blend of sweet, tangy, and slightly spicy flavors.
- Pour the dressing over the cabbage mixture and toss until everything is well coated. This step is crucial, as it ensures that every bite is packed with flavor.
- Now, it's time to add the star of the show—your leftover roast pork. Gently fold the thinly sliced pork into the slaw, being careful not to break up the meat too much.
- Let the flavors meld for about 10 minutes before serving. This allows the dressing to infuse the pork and cabbage with its delicious essence.
Notes
Cooking Tips for the Best Results:
- Use a sharp knife to thinly slice the leftover roast pork. This ensures that it blends seamlessly with the slaw and provides a satisfying bite in every forkful.
- Don’t skip the fresh cilantro. Its bright, herbaceous notes elevate the overall freshness of the dish.
- For a smoky twist, lightly toast the ground cumin in a dry pan before adding it to the dressing. This enhances its flavor profile and adds depth to the dish.
- Adjust the dressing to your taste. If you prefer a sweeter slaw, add a touch more honey. If you want it spicier, increase the Dijon mustard.
- Serve this dish chilled. The cool temperature enhances the crispness of the cabbage and the contrast with the savory pork.
FAQs about Leftover Roast Pork and Cabbage Slaw Recipe
Can I use a different type of meat for this recipe?
Yes, you can. This recipe works well with leftover chicken, turkey, or beef too. Just ensure it’s thinly sliced for the best texture.
What can I substitute for cilantro if I’m not a fan?
Fresh parsley or mint leaves can be used instead of cilantro to add a different herbaceous element.
Is there a gluten-free alternative to Dijon mustard?
Look for gluten-free Dijon mustard at your local grocery store, or substitute it with gluten-free honey mustard.
Can I make this dish ahead of time?
Yes, you can prepare the slaw and dressing in advance and add the leftover roast pork just before serving to maintain its freshness and texture.
What sides pair well with this dish?
Serve this slaw alongside grilled corn on the cob, baked sweet potatoes, or a simple garden salad for a complete and satisfying meal.
Read more here for additional info about leftover pork. Also, I recommend other interesting articles related to this topic, including articles on Leftover Roast Pork and Vegetable Noodle Soup, Leftover Roast Pork and Potato Hash, Leftover Roast Pork and Noodle Stir-Fry, Leftover Roast Pork Quesadillas, Leftover Roast Pork and Pineapple Skewers, Leftover Roast Pork and Vegetable Soup, Leftover Roast Pork and Broccoli Stir-Fry, Leftover Roast Pork Tacos, Leftover Roast Pork Fried Rice, and more.
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