Okay. Let's be honest. The mention of "slaw" for supper doesn't normally invoke drooling or hunger pangs. It doesn't have quite the same effect as mentioning, say, a New York Strip with Foie Gras Butter, Truffle Mashed Potatoes and sauteed Wild Mushrooms. Quite the opposite really.
The mention of slaw normally conjures images more along the lines of a summer picnic. And that's exactly why I feel compelled to share this recipe. This was such a light, yet delicious summer meal. And very fulfilling!
We took a recipe from Sarah Fragoso's Everyday Paleo book that recently came out (she has a blog of the same name right here) and used it as a base for our own concoction. Actually, when I say "we," I mean mostly Christopher. He's the brain child behind this meal and most of our other delicious meals. He has such a knack for putting foods and flavors together. I helped, but he deserves the real credit.
The original recipe was for Sun-Dried Tomato Chicken Slaw. Ours ended up being more like this:
Apple Spice Pork Slaw
1 lb. cooked ground pork
1/2 teaspoon cardamom
6 cups purple cabbage, diced
1 apple, diced
1/2 cup walnuts
2 carrots, diced
1 shallot (or 1/2 white onion), diced
5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Five Spice Powder (or a dash each of cinnamon, fennel, cloves, star anise, white pepper)
Salt & Black pepper to taste
1. Saute ground pork with cardamom, adding salt & pepper as desired.
2. In a food processor, finely chop the apple, walnuts, carrots & shallot. (This is a great snack by itself!!)
3. In a large bowl, mix the cabbage with the pork and chopped mixture. Add the oil, vinegar and spices last. Salt & pepper to taste.