Pork With Creamy Kale Coleslaw Salad

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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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