A hearty salad featuring tender pulled pork over fresh lettuce and cabbage, topped with pickles, crispy onions, and cheese, finished with a tangy barbecue-style sauce.

american

Nutrition

High in protein from pulled pork and cheese while providing fiber from fresh vegetables, though moderate in sodium and fat from the sauce and fried toppings.

Calories	473 kcal
Energy	1982 kJ
Protein	28 g
Total Fat	31 g
Saturated Fat	8 g
Trans Fat	0 g
Polyunsaturated Fat	6 g
Monounsaturated Fat	14 g
Cholesterol	63 mg
Carbohydrate	16 g
Sugars	13 g
Dietary Fibre	3 g
Sodium	700 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchsaladbbqmain coursefamily friendlyno-cook

Pulled Pork Salad

The Anthony Kitchen (Kelly Anthony)

6

Name: Pulled Pork Salad — Tasty Bites
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: For The Barbecue Vinaigrette:; 0.5 cup Ketchup; 2 tablespoon Mayonnaise; 2 tablespoon Water; 1 tablespoon Sugar (granulated); 2.5 teaspoon Chili Powder (ground); 1.5 teaspoon Cumin (ground); 0.5 teaspoon Salt (Kosher); 0.5 teaspoon Garlic Powder; 0.25 teaspoon Onion Powder; 0.25 teaspoon Black Pepper; 0.5 cup Canola Oil; Pickled Red Onion (optional):; 1 cup Red Wine Vinegar; 1.33 tablespoon Sugar (granulated); 0.5 Red Onion (thinly sliced); For The Salad:; 5 cup Romaine Lettuce (shredded); 2.5 cup Cabbage (shredded, store-bought); 3 cup Pulled Pork (leftover); 4 Kosher Dill Pickles (sliced thin, preferably Claussen brand); 0.5 cup French Fried Onions; 1 cup Monterey Jack Cheese (shredded, optional)

servings

0

per serve

0

minutes

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Ingredients

For The Barbecue Vinaigrette:

0.5 cup Ketchup

2 tablespoon Mayonnaise

2 tablespoon Water

1 tablespoon Sugar granulated

2.5 teaspoon Chili Powder ground

1.5 teaspoon Cumin ground

0.5 teaspoon Salt Kosher

0.5 teaspoon Garlic Powder

0.25 teaspoon Onion Powder

0.25 teaspoon Black Pepper

0.5 cup Canola Oil

Pickled Red Onion (optional):

1 cup Red Wine Vinegar

1.33 tablespoon Sugar granulated

0.5 Red Onion thinly sliced

For The Salad:

5 cup Romaine Lettuce shredded

2.5 cup Cabbage shredded, store-bought

3 cup Pulled Pork leftover

4 Kosher Dill Pickles sliced thin, preferably Claussen brand

0.5 cup French Fried Onions

1 cup Monterey Jack Cheese shredded, optional

Equipment

Small mixing bowl

Large salad bowl

Whisk

Instructions

Method:
For the sauce, in a small mixing bowl, whisk together ketchup, mayonnaise, water, sugar, chili powder, cumin, salt, garlic powder, onion powder and black pepper. Slowly, drizzle in the canola oil, whisking all the while. Refrigerate until ready to use.

If you are using pickled red onions, in a small bowl, whisk together the red wine vinegar and sugar. Add the sliced onions, and refrigerate for at least 2 hours. Alternatively, use plain, thinly sliced red onions.

For the salad, combine lettuce and shredded cabbage and toss. Top with pulled pork, pickle slices, french fried onions, onion slices and shredded cheese (if using). Drizzle with desired amount of sauce, serve and enjoy.