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.
Servings
1serving
Servings
1serving
Ingredients
Instructions
  1. 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.