Pulled pork, shredded and thinly sliced crispy raw veggies all laced with a creamy cashew butter Chinese five spice infused hoisin dressing, topped off with roasted cashew nuts for a final fragrant crunch.
Leftover pulled pork was never given such a new lease of life! When I cooked the big piece of pork butt I intended to do nothing more with it than smoother the whole lot in barbecue sauce and devour it with a side of slaw. Typical and trusty! You can’t really go too far wrong.
I discovered the joyous combination of pork and Chinese five spice a few weeks back…crisp pork belly was the meaty vessel of choice. Unfortunately I made it in a rush and failed on the photo front but I’ll DEFINITELY be making it again! That crispy pork crackling on top was INCREDILBE!!
But back to the pork at hand…my second “pork week” having devoured the cold pork roast with gusto a couple of weeks previous. I had a longing for a big ass shredded veggie salad and this mighty mound responded and killed it one delicious mouthful after the other.
Beautifully fresh and colourful, the flavour of the dressing was sensational! I’m totally in love with Chinese five spice…I had no idea what I was missing out on! With my nut love in full swing the addition of the roasted cashews was a must. How much tastier are roasted nuts to raw? Who’s with me? I won’t bore you with my cashew story again…we have history.
My veg. and fruit intake has been dwindling over the past few weeks…greens always make an appearance, I eat them like it’s my duty, but as far as a rainbow goes my view has been well and truly clouded. The array of colourful veggies in this one definitely made up for it! As well as making use of all those that hit the shopping trolley with intention but were in definite danger of ending up in the bin!
Never have I had a problem getting through mounds of fruit and veg. on a weekly/daily basis but my appetite for meat, fat and of course the occasional brownie have taken over. Mingling all but the latter is by far the better more balanced option!
With all my rehashing of leftover meat over the course of the past couple of weeks I think I’ll put together a meal planning post. I feel a bit more qualified now that I’ve been living the life as opposed to my usual method of coming up with a meal plan and subsequently ditching it in favour of what I’m craving on any given day or based on something I’ve spied online.
Do you create a weekly meal plan in order to make use of leftovers or from having cooked in bulk? Would you be interested in some tips?
Pulled Pork Paleo Vietnamese Salad
Prep Time: 5 minutes
Keywords: raw salad entree gluten-free grain free low-carb paleo soy-free cashew butter cashew nuts coconut aminos pork
Ingredients (Serves 1)
- 200g (7oz) leftover pulled pork (or shredded chicken!)
- 2 tbsp dry roasted unsalted cashews (roast for 15 minutes at 180C/350F)
- 1/2 a small red bell pepper finely sliced
- 2 handfuls of shredded Chinese cabbage
- 1 handful of shredded white cabbage or purple…whatever you have!
- 1 small carrot thinly sliced (I used my julienne peeler
- 1/2 a small yellow bell pepper finely sliced
- 1 tbsp fresh coriander
- 1 tbsp fresh mint leaves
For the dressing
- 1 tbsp (32g) smooth roasted cashew butter
- 1/4 tsp chili powder
- 1/8 tsp Chinese five spice
- 3 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1/2 tbsp lime juice
- 1/2 tsp honey
- 1 tsp minced garlic or finely grated
Mix together all salad ingredients reserving some coriander, mint and cashew nuts for topping!
Blend together all dressing ingredients using a hand blender or mini food processor.
Drown salad with dressing, pile high and sprinkle with reserved herbs and nuts!