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Pork Fillet with Rainbow Slaw & Soy-Cashew Butter Dressing
A delicious health bowl brimming with vibrant veggies and Asian flavours. Drizzle with cashew butter dressing for the best bite.
- Serves: 2 |
- Difficulty: easy
- Prep Time : 1:30 hours |
- Cook Time : 15 mins
Ingredients
Honey-Soy Pork
500 g pork fillet, cubed
1 Tbsp (15 ml) freshly grated ginger
1 Tbsp (15ml) freshly grated garlic
1 Tbsp (15 ml) sesame oil
1 Tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) lime juice
¼ tsp (1,25 ml) crushed red pepper flakes
2 Tbsp (30 ml) olive oil
Slaw
50 g purple cabbage, shredded finely
25 g red pepper, thinly sliced
25 g yellow pepper, thinly sliced
25 g orange pepper, thinly sliced
50 g edamame beans, shelled and steamed
10 g radishes, sliced
50 g cashew nuts, roasted and roughly chopped
Dressing
¼ C (60 ml) cashew butter
2 Tbsp (30 ml) Soy sauce
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) sesame oil
1 Tbsp (15 ml) honey
½ garlic clove, grated
1 Tbsp (15 ml) lime juice
1 tsp (5 ml) white sesame seeds, toasted
Garnish
25 g cashew nuts, roasted and roughly chopped
small handful of fresh coriander
½ avo, peeled and fanned into 2 portions
Method
Honey-Soy Pork
Mix the Soy sauce, ginger, garlic, sesame oil, rice vinegar, honey, lime juice and red pepper flakes together in a bowl. Add the pork cubes and toss to ensure that all of the cubes are coated. Cover and refrigerate for 1 hour.
Heat the olive oil in a frying pan, add the pork and stir fry to cook until tender.
Slaw
In a mixing bowl add the cabbage, carrots, red pepper, yellow pepper, orange pepper, edamame beans, radishes and cashew nuts and toss to combine.
Dressing
Blitz the cashew butter, rice vinegar, Soy sauce, olive oil, sesame oil, honey, garlic and lime juice together. Add the sesame seeds, taste and adjust the seasoning with a little extra Soy sauce if need be.
To Assemble
You can opt to drizzle half of the dressing over the salad and toss to combine and coat, or simply portion the slaw into serving bowls and serve the dressing on the side.
Top with cubes of stir-fried pork and a fan of avocado. Garnish with cashew nuts, sesame seeds and fresh coriander.
