Servings: 8
Prep time: 15 minutes
Cook time: 8 minutes
Ingredients
- 8 mini burger buns
- 1 can of ginger & soy pork stew (420 g)
- 250 ml (1 cup) finely sliced red cabbage
- 125 ml (1/2 cup) grated carrots
- 125 ml (1/2 cup) cucumber, julienned
- 60 ml (1/4 cup) fresh cilantro (coarsely chopped)
- 45 to 60 ml (3 to 4 tbsp) sesame & mandarin vinaigrette
- Salt and pepper to taste
Preparation
- Heat the ginger and soy pork stew according to the package directions, then lightly shred it with a fork.
- In a bowl, combine the red cabbage, grated carrots, and cucumber, then add the sesame and mandarin vinaigrette and toss to coat well.
- Open the mini burger buns and lightly toast them if desired.
- Place a portion of warm pork on the bottom half of each bun.
- Add the crisp salad on top of the pork.
- Garnish with fresh cilantro.
- Close the mini burgers with the top halves of the buns.
- Serve immediately.
