Sesame pork and Chinese cabbage salad

This salad is full of crunch and has vibrant radish, a source of vitamin C for strong immunity!

Serves: 4

Time to make: 40 mins , plus 30 mins marinating

Hands-on time: 20 mins

Ingredients

More weights & measures

2 teaspoons sesame oil
2 tablespoons reduced-salt soy sauce
2½ tablespoons mirin
1 clove garlic, crushed
4 x 125g lean pork loin steaks
1 long red chilli, deseeded, finely chopped
¼ Chinese cabbage, shredded
1 bunch bok choy, thinly sliced
2 carrots, grated
½ cup fresh mint leaves, plus extra to serve
4 small radishes, thinly sliced
500g pouch microwavable brown rice, to serve

Instructions

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1 Place half the sesame oil, half the soy sauce, 1 tablespoon mirin and crushed garlic in a shallow glass or ceramic dish, whisking to combine. Add pork, turning to coat. Cover and marinate in fridge for at least 30 minutes.

2 Lightly spray a barbecue hotplate or chargrill pan with olive oil and heat over medium-high heat. Add pork and cook for 2–3 minutes each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and allow to rest for 3 minutes before thinly slicing.

3 Meanwhile, place remaining sesame oil, soy sauce, mirin and chilli in a large salad bowl, whisking to combine. Add vegetables and fresh mint, gently tossing to combine. Cook rice according to packet instructions.

4 Divide salad among four bowls. Top with pork and extra mint, then serve with rice on the side.

Nutrition Info (per serve)

Calories 448 cal

Kilojoules 1873 kJ

Protein 36.9 g

Total fat 7.8 g

Saturated fat 1.9 g

Carbohydrates 51.2 g

Sugar 7.1 g

Dietary fibre 8.3 g

Sodium 598 mg

Calcium 117 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.