Boiled Vegetable and Pork Salad
A healthy salad with excess fat removed
15min
364kcal
800mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the pork into easy-to-eat pieces.
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Chop the cabbage and separate the broccoli into individual stems.
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Boil water in a pot, then boil (2) and place in a colander. Add (1) to the boiling water and remove when it changes color.
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Mix together (A) and serve (3) in bowls topped with the onion sauce.
Cooking Basics
Cabbage - roughly chopped
Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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