Roasted Pork & Red Cabbage Slaw on Corn Chips
Prep Time
Serves
Cooking Mode
2 shredded Garlic Pork Roast
½ thinly sliced green onions
⅓ Sweet Onion Chipotle Barbecue Sauce
1 lime, zested and juiced
2 thinly sliced red cabbage
½ coarsely chopped fresh Cilantro
3 rice vinegar
2 honey
½ Low Salt Whole Kernel Corn
24 low-sodium round corn chips
2 shredded Garlic Pork Roast
½ thinly sliced green onions
⅓ Sweet Onion Chipotle Barbecue Sauce
1 lime, zested and juiced
2 thinly sliced red cabbage
½ coarsely chopped fresh Cilantro
3 rice vinegar
2 honey
½ Low Salt Whole Kernel Corn
24 low-sodium round corn chips
Directions
1In a medium bowl, combine pork, onions, barbecue sauce and zest. Set aside. In a large bowl, combine cabbage, cilantro, vinegar, honey, corn and lime juice to taste. To serve, top each tortilla with 1 tbsp (15 mL) each of the cabbage mixture and then the pork mixture. Garnish each with a cilantro leaf.
Tips
1
To pull this recipe together quickly, we used a hot and fresh Pork Roast from the Ready-to-eat Department.
Disclaimer
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Personal Note
Personal Note
