Description
This easy pulled pork salad is made with leftover pulled pork, coleslaw, avocado, pickles and fresh olive oil and lime dressing. Perfect healthy and light dish to eat your pulled pork. Ideal for meal prep, low carb, gluten-free & dairy-free.
Ingredients
Units
Scale
- 1/4 purple cabbage thinly sliced
- 3-4 medium carrots grated
- 4 tbsp of extra virgin olive oil (EVOO)
- Juice of 1 lime
- 1/4 tsp of ground pepper
- Pinch of salt
- 300 grams of pulled pork (warm or cold, up to you!)
- 1/2 avocado sliced
- 2 pickled baby cucumbers sliced
- Pickled onion
- Sesame seeds
- Fresh coriander chopped
Instructions
- Start by making the coleslaw: Mix well the EVOO with lime juice, ground pepper and salt. Add the cabbage and carrot to a large mixing bowl, and pour the dressing over. Combine well.
- Plate the salad: Add a base of coleslaw to a salad plate. Put a generous amount of pulled pork, slices of avocado and pickles. Sprinkle some sesame seeds and fresh coriander on top.
- Enjoy!
Notes
You will probably end up with quite a bit of leftover coleslaw. I find it's a very handy salad base to have already made. You can use it to make other dishes like this pulled pork rice bowl, or pulled pork tacos.
You can substitute the lime juice for apple cider vinegar.
Keywords: pulled pork salad, leftover pulled pork salad, bbq pulled pork salad, mexican pulled pork salad, pulled pork salad bowl