Pork’s best friend: parsley and red cabbage citrus salad
Pork is always a delight. It could easily be served with a side of pork and it would still retain it’s allure. But because it is necessary to eat a balanced meal now and again, I have devised a simple winter salad to accompany anything pork. In this case it’s keeping company with a perfect pulled pork sandwich.
I think the lush colors and the ease of preparation make it the perfect accompaniment to a christmas ham. The citrusy sweetness and the acidic bite of the lime juice makes it refreshing and the parsley and cabbage give it a substantial texture.
Parsley and red cabbage citrus salad
1/4 head of red cabbage sliced into thin ribbons
1 bunch of parsley, chopped
1 navel orange
5 scallions, sliced thin
¼ cup lime juice
¼ cup olive oil
honey
salt, pepper
In a small bowl whisk the lime juice, olive oil, honey, and salt and pepper.
Using a microplane grate the orange zest into the dressing. Slice the orange flesh from the peel and dice it into 1/2” dice.
In a large bowl toss together the parsley, cabbage, scallions, and the oranges. Pour the dressing over the salad and toss. Taste for acidity and adjust as necessary.
comments
3 Responses to “Pork’s best friend: parsley and red cabbage citrus salad”
Leave a Reply
What a gorgeous salad you have there. I now going to go listen to Deep Purple!;)
Those colors are so vibrant! And, as you know, I never say no to a pork sandwich!
Very good! I doubled the cabbage and halved the oil and it seemed to be zingier, to me, at least. I also subbed cilantro for parsley. Having it with prosciutto pizza tonight, and probably again with a chili-marinated pork loin this weekend if the weather is OK for grilling…
Thanks for the recipe!