Ingredients
Scale
- About 2 cups shredded cabbage
- 1/2 of a small red or yellow bell pepper, sliced thin and cut into matchsticks (about 1/2 cup)
- 1 carrot, thinly sliced and chopped (about 1/2 – 2/3 cup)
- 1/2 – 1 cup leftover barbecued pulled pork (I used about 1/2 cup)
- 1 Tablespoon fresh chopped cilantro
- 1 Tablespoon fresh chopped mint
For the dressing:
- 3 – 4 Tablespoons coconut cilantro lime curry sauce (recipe here) – add extra Sriracha for a spicier salad
For the top:
- About 2 Tablespoons chopped peanuts or toasted cashews
- Extra fresh mint leaves and/or cilantro leaves, for garnish
Instructions
- In a medium mixing bowl, toss together the salad ingredients.
- Pour the dressing over and toss.
- Put the salad on your plate and top with chopped peanuts or toasted cashews, then garnish with fresh mint and/or cilantro leaves. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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