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Pork With Creamy Kale Coleslaw Salad
4
Servings
Servings
20m PT20M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #34917
May 14, 2020
Categories: Dinner, Lunch, Pork, Vegetables, Beet, Spinach, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Frozen Vegetables more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (477.6 g)
- Calories 579.2
- Total Fat - 19.2 g
- Saturated Fat - 6.5 g
- Cholesterol - 146 mg
- Sodium - 174.4 mg
- Total Carbohydrate - 40.5 g
- Dietary Fiber - 4.6 g
- Sugars - 1.8 g
- Protein - 60.6 g
- Calcium - 167.7 mg
- Iron - 4.3 mg
- Vitamin C - 130.4 mg
- Thiamin - 1.5 mg
Step 1
Cook sweet potato chips/fries according to packet directions.
Step 2
Heat an oiled, large, non-stick frying pan over a medium to high heat and add pork in two batches and cook for about 2 minutes on each side, or until just cooked through and tender.
Step 3
Remove and stand, lightly covered with foil, for 1 to 2 minutes.
Step 4
To make salad, combine coleslaw with herb and yoghurt dressing from kit, spinach, beetroot, mint and balsamic dressing in a large bowl and season with salt and pepper and toss well to combine.
Step 5
Serve pork with salad and sweet potato chips and garnish with extra mint.
Tips & Variations
No special items needed.
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