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Asian Slaw with Honey Ginger Dressing

Tanya Linton

Asian Slaw with Honey Ginger Dressing

Asian Slaw with Honey Ginger Dressing
from 150 Best Meals in a Jar by Tanya Linton

This delicious, crunchy slaw is full of fresh vegetables. The sweet honey ginger dressing is the perfect pairing for this light and airy dish. For a bit of a kick, try sprinkling a few hot pepper flakes on top.


Preheat greased barbecue grill to high

1-quart (1 L) mason jar

1 boneless pork loin chop, about 34-inch (2 cm) thick 1

1 tbsp hoisin sauce             15 mL

1 tsp  grated gingerroot         5 mL

2 tbsp sesame oil               30 mL

1 tbsp seasoned rice vinegar    15 mL

1 tsp  liquid honey               5 mL

1 cup  julienned snap peas     250 mL

1 cup  bean sprouts            250 mL

1 cup  julienned carrots       250 mL

12 cup cooked edamame          125 mL

2 cups shredded napa cabbage    500 mL

14 cup chopped green onions     60 mL

1 tsp  sesame seeds               5 mL

1.  Brush both sides of pork chop with hoisin sauce. Place pork on prepared grill and grill for 1 to 2 minutes per side, turning once, or until browned on both sides. Reduce heat to medium and grill, turning occasionally, for 7 to 8 minutes or until just a hint of pink remains inside pork. Let cool completely, then cut into strips.

2.  In a measuring cup, whisk together ginger, oil, vinegar and honey.

3.  Pour dressing into jar, wiping down any splashes on the side of the jar. Layer snap peas, bean sprouts, carrots, edamame and cabbage on top, tightly packing the cabbage. Top with sliced pork, green onions and sesame seeds. Seal jar and refrigerate for up to 3 days.

4.  When ready to serve, turn jar upside down in a bowl and let the dressing coat the salad.


Makes 1 serving