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Pork’s best friend: parsley and red cabbage citrus salad

red cabbage 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.

red cabbage salad

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.

Printable recipe

December 9, 2007 | Filed Under beef, fish, poultry, pork, food, quick and easy, recipe, soup, salad, sandwich 

comments

3 Responses to “Pork’s best friend: parsley and red cabbage citrus salad”

  1. Peter on December 9th, 2007

    What a gorgeous salad you have there. I now going to go listen to Deep Purple!;)

  2. MadLisa on December 9th, 2007

    Those colors are so vibrant! And, as you know, I never say no to a pork sandwich!

  3. nichole on April 17th, 2008

    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!

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