Name: Pulled Pork, Cabbage, and Arugula Salad
Yield: 1 serving
Ingredients: 4 cups arugula (lightly packed); 2 cups shredded red cabbage; 3 carrots (shredded); 1/2 small red onion (shredded); 1 bunch cilantro (chopped); 1/3 cup extra virgin olive oil; 2 Tbsp apple cider vinegar; 1 Tbsp honey; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups pulled pork*

Pulled Pork, Cabbage, and Arugula Salad

Smoky, tender pulled pork meets crisp cabbage and arugula in this fresh and hearty salad. The contrast of the savory meat with crunchy veggies and a bright dressing makes every bite exciting and nutritious.

Course

Main Dish, Salads

Servings

serving

Ingredients

4 cups arugula lightly packed
2 cups shredded red cabbage
3 carrots shredded
1/2 small red onion shredded
1 bunch cilantro chopped
1/3 cup extra-virgin olive oil
2 Tbsp apple cider vinegar
1 Tbsp honey
1/2 tsp salt
1/4 tsp black pepper
2 cups pulled pork*

Course

Main Dish, Salads

Servings

serving

Ingredients

4 cups arugula lightly packed
2 cups shredded red cabbage
3 carrots shredded
1/2 small red onion shredded
1 bunch cilantro chopped
1/3 cup extra-virgin olive oil
2 Tbsp apple cider vinegar
1 Tbsp honey
1/2 tsp salt
1/4 tsp black pepper
2 cups pulled pork*

Instructions

In a large bowl, toss together arugula, cabbage, carrots, onion, and cilantro. In a separate small bowl, whisk together olive oil, vinegar, honey, salt, and pepper. Combine salad with dressing and toss to combine. Top with the pulled pork before serving. Makes 1 serving.

Recipe Notes

*Notes: Purchase pulled pork at the store or make your own. Whole muscle pork cuts are safe to eat when cooked to 145 degrees and allowed to rest for 3 minutes.

Recipe and photo courtesy of the National Pork Board.

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