Almond crumbled pork with Asian salad

This low-calorie pork cutlet is a colorful family meal when served with lively buk choy, red cabbage, and apple salad.

Ingredients For Salad:

• 1/2 cup sliced or flaked almonds
• ½ small head of finely sliced green cabbage (about 3 cups)
• ½ small head of finely sliced red cabbage (about 3 cups)
• 1 medium red pepper, very thinly sliced
• 1 cup chopped carrots about 2 medium
• 1 cup thawed frozen shelled edamame
• 1/2 cup chopped fresh cilantro

FOR THE DRESSING

• cup of rice vinegar
• 2 tablespoons of honey
• 2 tablespoons of low sodium soy sauce
• 1 tablespoon of creamy peanut butter
• 1 tablespoon of chopped fresh ginger

Instructions for Salad

1. Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a non-greased rimmed baking sheet. Toast for 4-6 minutes, until they are fragrant and crunchy. Toss once halfway and do not stray during the last few minutes of cooking. Immediately transfer to a small bowl or plate (or if your salad is ready, you can add them directly to the serving bowl).
2. In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.
3. In a medium bowl or large liquid measuring cup, whisk together the ingredients of the dressing: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour on the salad just enough to moisten it. Throw to cover.
4. Evaluate the amount of seasoning and add more to taste. Add the almonds and give the salad one last light spin. If time permits, leave to marinate for 30 minutes before serving. Have fun!

Notes

• In a time of crisis, you can swap green kale for a 16-ounce bag of coleslaw mix or broccoli salad, although I find it worth cutting alone in this recipe.
• If you’d rather not use 2 different types of cabbage, you can swap the two half heads here for 1 small, full green cabbage.

STORAGE: Put the cabbage salad in an airtight container in the refrigerator. Once dressed, he will save for 3 or 4 days and can save an extra day or more if he is not dressed yet. If you prefer to dress your salad as you serve it, keep the dressing separately. I like to keep a little more leftover seasoning on the side no matter what to spice up each serving.