Cabbage Slaw, Pork's Perfect Partner
As its name promises, this recipe for Cabbage Slaw is the perfect partner for roasted pork. This easy, crunchy cabbage slaw gets better and better with age. For the most flavorful slaw possible, it is best to let the slaw sit for at least an hour. The slaw gets its great flavor from a combination of ingredients, including soy sauce and rice wine vinegar. Minced ginger gives this easy cabbage slaw a bit of a kick, and green onions give the slaw great color and texture.
This cabbage slaw is the perfect partner for Pork Butt in Milk.
You can make banh mi sandwiches the next day with the leftover pork and cabbage; sprinkle with a little chopped jalapeño.
- 1/2 red cabbage, shredded
- 6 bunches scallions, chopped
- 1 large knob of ginger, minced (about 2-3 tablespoons)
- 2 tablespoons olive oil
- 2 teaspoons light soy sauce
- 1 tablespoon rice wine vinegar
- salt and pepper
In a large bowl, mix all the ingredients. Let macerate for up to an hour.
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