What I love about this meal is how easy and quick it is to make. Feel free to use grilled chicken or beef steak instead of pork. Fish and seafood will also go well with this salad.
Ingredients
Pork cutlets
- 4 medium pork cutlets chops or steaks can also be used
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2/3 teaspoon sea salt
- 1/2 teaspoon pepper
- Dollop of coconut oil
Rainbow slaw
- 1/3 cup hazelnuts shelled if possible
- 1/2 red onion thinly sliced
- 2 1/2 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon honey or rice malt syrup (can be omitted)
- 1 teaspoon Dijon or yellow mustard
- 4 tablespoons olive oil
- 1 teaspoon sesame oil
- 2/3 teaspoon sea salt
- 1/3 medium red cabbage core out and thinly shredded
- 1 medium carrot peeled and grated
- 1/2 red sweet pepper bell pepper
- 4-5 radishes thinly sliced
Instructions
- Remove the pork cutlets out of the fridge and leave out for 5-10 minutes bring to room temperature. Combine onion and garlic powders with salt and pepper and season the cutlets evenly.
- In a small frying pan, cook the hazelnuts for 2-3 minutes over medium heat, until slightly toasted. Remove to a plate to cool. Once cool, spread on a chopping board and use a large knife to crush them slightly.
- Heat a dollop of coconut oil in a large skillet/frying pan over medium-high heat. Add the pork cutlets and cook for 3-4 minutes each side. Then set aside to rest for a minute.
- In the meantime, add the sliced red onions to a large mixing bowl and add the vinegar, honey, mustard, olive oil, salt and pepper. Mix through and set aside to pickle slightly while you prepare the salad ingredients. Combine the salad ingredients with the onion and the dressing and toss through the hazelnuts.
- Serve the cutlets with the salad and a side of hot mustard or horseradish.
Nutrition
Calories: 887kcal | Carbohydrates: 26g | Protein: 66g | Fat: 59g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 1761mg | Potassium: 1758mg | Fiber: 7g | Sugar: 14g | Vitamin A: 7631IU | Vitamin C: 126mg | Calcium: 125mg | Iron: 4mg
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