• 2 cups thinly sliced baby cucumber
• 2 cups thinly sliced radish
• 1 cup freshly shredded carrot
• ½ cup Nakano white rice vinegar (International Foods Aisle)
• 3 tablespoons Dierbergs granulated sugar
• 1 clove garlic, minced
• 1 teaspoon coarse salt
• 1 tablespoon Dierbergs brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon grated lime peel
• 2 tablespoons fresh lime juice
• 2 tablespoons liquid from Quick Pickled Veggies
• 1 clove garlic, minced
• Coarse salt and freshly ground black pepper
• ⅓ cup Dierbergs olive oil
• 1 tablespoon chopped fresh cilantro
• 4 cups shredded napa cabbage
• 2 to 3 cups cooked pulled pork
• 1 package (3 ounces) ramen noodles (any flavor)

FOR PICKLED VEGGIES: In medium glass bowl, combine cucumber, radish, and carrot. In 2-cup glass measure, stir together vinegar, sugar, garlic, and salt. Microwave high until mixture comes to a boil; whisk until sugar and salt dissolve. Let stand 5 minutes. Pour vinegar mixture over veggies in bowl. Let stand 30 minutes to develop flavors.

 

FOR VINAIGRETTE: In 1-cup glass measure, whisk together brown sugar, soy sauce, lime peel and juice, liquid from Pickled Veggies, and garlic until sugar dissolves. Season with salt and pepper. Whisking vigorously, add olive oil in slow, steady steam until well mixed. Stir in cilantro.

 

FOR SALAD: Place napa on large serving platter. Top with pulled pork and Pickled Veggies. Drizzle some of the Vinaigrette over veggies; toss until well mixed. Remove and discard seasoning packet from ramen noodles. Just before serving, crumble ramen noodles over salad. Drizzle remaining Vinaigrette over top; toss until well mixed.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 475
Cholesterol: 63 mg
Fat: 29 g
Sodium: 1584 mg
Carbohydrates: 31 g
Protein: 24 g
Fiber:
Saturated Fat: 7 g