Smart Pork Crunch Salad
with Peanuts and Edamame
Crunchy coleslaw mix and crisp sweet bell peppers add fun to every bite of this salad. Soy and mirin combine in a sweet, sticky glaze that dresses lean ground pork and protein-rich edamame.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
170 g
Coleslaw Cabbage Mix
1 unit(s)
Sweet Bell Pepper
28 g
Crispy Shallots
(Contains: Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
56 g
Edamame
(Contains: Soy)
2 tbsp
Spicy Mayo
(Contains: Mustard, Egg May contain traces of: Fish, Milk, Sesame, Sulphites, Wheat, Crustaceans, Soy)
28 g
Peanuts, chopped
(Contains: Peanuts)
1 unit(s)
Green Onion
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
2 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Core, then thinly slice pepper.
- Thinly slice green onion.
- Add vinegar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add peppers, coleslaw cabbage mix and half the green onions, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then pork.
- Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Add edamame and soy sauce mirin blend to the pan with pork.
- Cook, stirring often, until sauce is absorbed, 5-6 min. (TIP: If you prefer a lighter glaze, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
- Divide slaw between plates.
- Top with pork and edamame.
- Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.
If you've opted to get pork, cook it in the same way the recipe instructs you to cook the turkey.**
