Asian Pork and Cabbage Salad

Asian Pork and Cabbage Salad

from Diabetic Living

Ingredients:

• 1/4 cup  apricot preserves
• 2 tbs reduced-sodium soy sauce
• 2 tbs rice vinegar
• 1 tbs toasted sesame oil
• 1 clove garlic, minced
• 12 oz boneless pork loin chops, cut into bite-size pieces
• 1 medium red or yellow sweet pepper, cut into thin strips
• 6 cups napa cabbage, finely chopped
• 1 cup cucumber, diced
• 4 scallions, diced into 1-inch chunks
• 1/4 cup slivered almonds, toasted

Preparation:

In a jar, combine the apricot preserves, soy sauce, vinegar, toasted sesame oil, and garlic. Put the lid on and shake until the preserves are well mixed. Set aside.

Meanwhile, heat a wok or large skillet over medium high heat. Coat the pan with cooking spray or a dash of canola oil and add the pork. (It should sizzle immediately – hot wok people!). Cook for two minutes, turning as needed. Add the peppers and cook for 3 minutes longer, stirring to make sure to brown all sides. Stir in 1/4 of the dressing and coat. Remove from heat.

In a large bowl, toss the cabbage with the remaining dressing. Layer the pork, sweet peppers, cucumbers, and scallions on top. Sprinkle with almonds and serve.