Crisp Asian-style salad adds colour to a plate of tender pork and grilled potatoes in this family-friendly meal.
Ingredients
- 500g Baby Coliban (Chat) potatoes (see note)
- 1/2 (about 320g) baby wombok (Chinese cabbage), finely shredded
- 1 zucchini, coarsely grated
- 1 carrot, peeled, coarsely grated
- 1 red onion, halved, thinly sliced
- 1/2 red capsicum, deseeded, thinly sliced
- 1 tablespoon sesame seeds, lightly toasted
- 125g (1/2 cup) mayonnaise
- 2 tablespoons water
- 4 pork loin medallions
- 2 tablespoons olive oil
- Dijon mustard, to serve
Method
- Step 1Cook the potatoes in a large saucepan of salted boiling water for 10 minutes or until tender. Drain. Set aside to cool slightly. Cut the potatoes in half.
- Step 2Meanwhile, combine the cabbage, zucchini, carrot, onion, capsicum and sesame seeds in a large bowl. Whisk together the mayonnaise and water in a small bowl. Add the mayonnaise mixture to the cabbage mixture. Season with salt and pepper. Toss to combine.
- Step 3Preheat a chargrill on high. Brush the pork with a little oil. Drizzle the remaining oil over the potato. Cook the potato on grill for 8 minutes each side or until charred. While the potato is cooking, heat a large frying pan over medium heat. Add the pork and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 minutes to rest. Divide the pork, potato and coleslaw among serving plates. Serve with mustard.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1900 kj
Energy
24g
Fat Total
3.5g
Saturated Fat
7g
Fibre
29g
Protein
31g
Carbs (total)
Notes
Cook’s tip: To toast the sesame seeds, place in a small frying pan over medium heat and cook, stirring, until light golden.
With a twist: Pork and cabbage noodle salad: Omit the potatoes, mayonnaise and water. Reduce the oil to 2 teaspoons. At the end of step 3, thinly slice the pork and toss with the cabbage mixture and 200g dried thick rice noodles, prepared following packet directions. If Baby Coliban (Chat) potatoes are unavailable, use Lady Christl potatoes.
- Author: Heidi Flett
- Image credit: Steve Brown
- Publication: Australian Good Taste