Cabbage and Avocado Salad with Barbecued Pork

Posted on October 9, 2007
Filed Under Food & Beverage, Meat, Poultry, Fish, Salads | Leave a Comment

In Crete, I was intrigued to see cabbage and avocado salad on a restaurant menu. It sounded weird so I tried it, loved it and figured out how to make it at home.

• 1-pound pork tenderloin
• 2 cloves garlic, minced, separated
• 1/4 cup soy sauce
• 1 teaspoon minced fresh ginger, separated
• 1 small bag shredded cabbage
• 1 avocado, cubed
• 1/4 cup olive oil
• Juice of 1 lime
• Honey-roasted peanuts
• 2 green onions, sliced

Butterfly the pork tenderloin.
Mix one minced garlic clove, half of minced ginger and 1 tablespoon soy sauce and cover both sides of pork tenderloin with mixture.
Place tenderloin on broiler rack and broil about 8-10 minutes on each side, until meat is done.
Allow pork to cool, then cube.
In a salad bowl, layer cabbage mix, cubed pork and cubed avocado.
In a shaker jar, mix remaining soy sauce, ginger and garlic, plus oil and lime juice. Shake well and pour over salad.
Toss gently and top with green onion plus desired amount of honey-roasted peanuts.


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